Lamb Marinade Recipes

Why do You Need to Marinate Lamb?

The main purpose of marinating a leg, shoulder, chop or other cut of lamb is to impart flavor.

It is important to note that marinades work on and flavor the surface of the lamb. Unless they contain quite a bit of salt (in which case a marinade technically becomes a brine) a marinade does not penetrate deeper into the meat.

It is a common misconception that all marinades tenderize meat (plus most meat simply does not need to be tenderized).

But when yogurt forms the base of a marinade or when there are enzymes present (ex. those in fresh pineapple) there is a tenderizing effect. Simultaneously there is also a danger that the meat can turn to mush if left in such a marinade for too long.

Marinades for lamb chops are typically acid based - with citrus, vinegar, beer, wine or yogurt as ingredients. Of these, only the yogurt ones (or those with lacto fermented beer or buttermilk) also tenderize. This happens on account of the lactic acid which breaks down the proteins at the molecular level.

Types of Lamb Cuts to Marinate

• leg of lamb (boneless or bone-in)
• lamb shoulder (boneless or bone-in)
• lamb loin
• rack of lamb
• lamb shoulder chops - arm or blade
• lamb loin chops - they look like mini T-bone steaks
• lamb sirloin chops
• rib chops – carved from a rack of lamb

Tips on Marinating Lamb

• Use a glass container with an airtight lid or food safe plastic bag from which you can expel the air. Avoid containers made of metal as acid from the marinade can react with it.
• Ensure that the surface of the lamb is entirely covered by marinade for best results.
• If you will be marinating for longer than half an hour to an hour, always refrigerate covered in order to inhibit bacterial growth.
• Before you cook the lamb, scrape off the marinade, pat dry with paper towel and season with salt and pepper.
• Use highly acidic marinades and lactic acid containing marinades conservatively - keep the lamb in them for less time. The former could toughen the meat and the latter can over-tenderize it, i.e, turn it into mush.
• As a rule of thumb always discard a used marinade - for food safety reasons. Do not try to incorporate it into a sauce later on or use it to brush over the lamb chops while cooking them. Harmful bacteria from the meat can grow and contaminate the marinade.

NOTE: While it is possible to kill such bacteria at high temperatures if you bring the used marinade to a boil it is better to be safe than sorry. Often times a sauce can be prepared by simply simmering the ingredients - i.e. a boil is never reached. Our advice, coming from Chris as a professional chef is to never reuse a marinade.

TIP: Either make a fresh marinade if you want to baste the chops with it while cooking them or make a bit more marinade from the get-go and set it aside for later. 

Marinade for Lamb Chops and Other Cuts - So Many Options

We cook lamb chops very frequently, regardless of the season. I grew up in Bulgaria, at the cross roads of Europe and the Middle East where lamb is not only frequently eaten but passionately loved and enthusiastically flavored. Chris is a huge fan of lamb in general and always has a lamb chops dish on his restaurant menus.

Below is a list of our favorite marinades for lamb chops. Use them as written or doctor them up to suit your own taste. Cheers to tasty lamb!

1. Dijon Mustard Dill Lamb Chop Marinade

Even though simple, this silky marinade infuses the lamb with a ton of flavor. See it in action with these oven baked sirloin chops.

Ingredients:

• 3 tablespoon Dijon mustard
• 2 tablespoon olive oil
• ½ lemon, juice of
• 2 cloves garlic, minced
• ½ tablespoon dill, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

How to make it: Mix the ingredients together. Rub all over the lamb chops and marinate from 1 to 12 hours.

2. Mediterranean Lamb Chop Marinade 

Inspired by the flavors on both the European and African side of the Mediterranean sea this recipe uses the minced rinds of preserved lemons  which contribute potent lemon essence. If you don't have the time to make your own or buy a jar use a fresh lemon as noted.  See the marinade in action with these Lamb Shoulder Chops.

Ingredients:

• ½ cup olive oil
• 1 tablespoon minced preserved lemon rind or sub with the zest of one lemon and 1 tablespoon of lemon juice
• 2 large cloves garlic
• 1 shallot
• 3-4 sprigs rosemary
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: If using preserved lemon rinds - mince them, if using fresh lemon - zest it and squeeze 1 tablespoon of the juice. Mince the garlic, remove the rosemary leaves from the stems and dice the shallot. Mix all the ingredients together and coat the lamb chops.

3. Spanish Flare Marinade

This marinade is inspired by the world famous Spanish smoked paprika. It is one of our favorites. A little bit of heat works well with the smokiness but if you substitute with the hot version of the smoked paprika the marinade will be way too spicy. Instead we suggest a bit of cayenne pepper.

Ingredients:

• 2 tablespoon Spanish sweet smoked paprika
• 1 teaspoon cayenne (optional if you want to add some heat)
• ½ cup olive oil
• 2 cloves garlic or 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 1 teaspoon salt

How to make it: If using cloves - mince the garlic first then mix all the ingredients together. Rub the pasty looking concoction all over the lamb chops.

4. Mint Yogurt Marinade

This marinade also tenderizes and in addition to lamb chops we like to use it with lamb chunks (cut for stew) to make skewers. For lamb chops - don't keep them in it for too long, about 3 hours is ideal.

Ingredients:

• 1 cup plain yogurt (the real deal with live cultures)
• ¼ cup extra virgin olive oil
• 1 tablespoon lemon juice
• 5-6 sprigs mint
• 3 cloves garlic
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: Chop the mint, mince the garlic and mix the ingredients together. Cover the lamb chops completely.

5. Simple Greek Marinade 

This one relies heavily on the bright herbal notes of the most Greek herb of them all - oregano. The contemporary word for oregano ρίγανη (pronounced rigani) has its roots in Ancient Greece and means "mountain joy' or 'mountain brightness".

Ingredients:

• small bunch of fresh oregano or 3 tablespoon of dried oregano
• 2 cloves garlic
• ½ cup cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: Chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.

6. Spiced Dark Ale Marinade 

The use of dark ale as the base liquid in this marinade creates a malty backdrop with caramely and roasty notes for the fragrant and warming spices.

Ingredients:

• 1 cup of dark ale (ex. a porter or a balanced brown ale)
• 2 tablespoon vegetable oil
• ½ teaspoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon yellow curry powder
• 1 star anise
• 1 tablespoon honey
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: Place all the ingredients besides the ale in a glass container or a bowl. Add the beer and whisk until combined. Cover the lamb chops with the marinade.

7. Lemon Thyme Leg of Lamb Marinade 

Ingredients:

• dozen sprigs fresh thyme or 2 tablespoon dried thyme
• ½ cup olive oil
• 2 cloves garlic
• 1 large lemon
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: Zest the lemon and squeeze its juice. Mince the garlic, strip the leaves from the fresh thyme (if using). Mix all the ingredients and marinate the lamb leg.

8. Tamarind and Wheat Ale

The intense sweet-sour flavor of tamarind paste complements the citrus notes in an American or Belgian wheat ale and the honey balances the flavors.

Ingredients:

• 1 tablespoon tamarind paste
• 1 tablespoon vegetable oil
• 1 cup wheat ale (American or Belgian Wit recommended)
• 1 tablespoon honey
• 2 cloves garlic
• 1 teaspoon salt and ½ teaspoon pepper
• bay leaf (optional)

How to make it: Whisk the tamarind paste and oil together first, add the rest of the ingredients and whisk until homogeneous. If using bay leaf add it in the end.

9. Deep Umami Flavors Marinade

A wonderful umami base is born from the combination of anchovy fillets and preserved lemons.

Ingredients:

• 4 anchovy fillets
• 2 cloves garlic
• ½ small onion, roughly chopped
• ½ cup olive oil
• 1 tablespoon fresh chopped parsley
• 1 tablespoon preserved lemons liquid plus rind from ¼ preserved lemon or zest and juice of 1 fresh lemon

How to make it: If using preserved lemon liquid and rind - simply blend all the ingredients (preserved lemon rind is not bitter). If using fresh lemon place all the ingredients except for the lemon zest into the blending jar of an immersion blender or its chopper attachment. Blend until pasty and stir in the lemon zest.

10. Very Rosemary Rack of Lamb Marinade

When you crave rosemary essence and nothing else will do this sweet marinade hits the spot.

Ingredients:

• 6 rosemary sprigs
• 1 clove garlic, minced
• 2 tablespoon minced onion
• ½ cup olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice

How to make it: Remove the leaves of the rosemary and combine with the rest of the ingredients. Rub the lamb rack with the mixture.

11. Simple Middle Eastern Lamb Marinade

With this one it is all about that vibrant Za'atar seasoning. Use preserved lemons if you want to amplify the lemon presence.

Ingredients:

• 2 tablespoon Za'atar seasoning
• ½ cup olive oil
• 1 lemon or ½ preserved lemon rind, minced + 1 tablespoon preserved lemon liquid

How to make it: Zest the whole lemon and squeeze the juice of half (alternatively use the preserved lemon option to add great lemon umami). Mix the ingredients together and rub the marinade all over the lamb chops.

12. Coconut Milk & Curry Marinade

Ingredients:

• 1 cup coconut milk
• 1 tablespoon brown sugar
• 2 teaspoon lime juice
• 1 clove garlic
• fresh ginger (the size of a small garlic clove)
• 2 teaspoon curry powder (add more if you'd like)
• 1 teaspoon salt

How to make it: Soak the brown sugar in lime juice for a few minutes, then stir until pasty. Mince the garlic and finely grate the ginger. Add them to the sugar along with the rest of the ingredients and stir until well combined.

13. Indian Spice Marinade

Ingredients:

• ½ cup vegetable oil
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 2 cloves garlic
• 2 tablespoon lime juice (freshly squeezed)
• 1 teaspoon salt and ½ teaspoon white pepper

How to make it: Mince the garlic then combine with the rest of the ingredients. Stir until a homogeneous paste forms and smother over lamb chops.

14. Indian Inspired Yogurt Marinade for Lamb

This tenderizing marinade should be made with full fat cow's milk yogurt. If you are using low fat yogurt add 1 tablespoon vegetable oil.

Ingredients:

• 1 cup full fat yogurt
• 1 tablespoon lemon or lime juice
• 2 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon cayenne
• fresh ginger (the size of a small garlic clove)
• 2 cloves garlic
• 1 teaspoon salt
• 1 tablespoon vegetable oil (optional)

How to make it: Finely grate the ginger and mince the garlic. Mix them together with the rest of the ingredients.

15. White Wine and Herbs Marinade

Use a citrusy white wine with herbal undertones or consider a lacto-fermented ale such as Gose. Do not marinate for too long - wine is highly acidic and can toughen the chops and lacto-fermented ale can have the reverse effect (mushy meat). Go with 1-3 hours.

Ingredients:

• ½ cup white wine
• 1 teaspoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh oregano
• 2 cloves garlic
• 2 tablespoon olive oil
• 1 teaspoon salt and ½ teaspoon pepper

How to make it: Mince the garlic, combine with the rest of the ingredients and mix.

16. French Dijon, Rosemary Garlic Marinade for Leg of Lamb

This lamb marinade recipe is for a brightly flavored pasty marinade perfect for oven roasted or grilled lamb leg. Find it here + plus tips on how to grill a leg of lamb and how to carve a bone-in leg of lamb. It also works great with lamb tenderloin.

17. Moroccan Chermoula Lamb Marinade

Chermoula, a zesty combination of herbs and spices with lemon and olive oil is common to all of North Africa. This Moroccan recipe works great as both a lamb marinade and a sauce for lamb chops. To full recipe and how to make lamb lollipops.