Description
This leg of lamb roast marinade is the ticket to the most flavorful, succulent lamb you’ve ever served—every herb, spice, and citrus note working together. It’s what takes an ordinary roast and turns it into a memory-making meal!
Ingredients
Scale
- Zest and juice of 2 lemons
- 1 whole bulb garlic, finely chopped or microplaned
- ¼ cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp ground thyme (or 3 tbsp fresh thyme leaves)
- 2 tbsp dried oregano
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp table salt
- 1 tbsp black pepper
Instructions
- Whisk all ingredients together in a bowl until smooth.
- Place lamb in a large zip bag or container, pour marinade over, and toss to coat.
- Refrigerate at least a few hours, ideally overnight or up to 2 days.
- Remove lamb, pat dry, and cook as desired.
Notes
For chicken, marinate 4–24 hours; for shrimp, 2–3 hours max. Try on grilled or smoked lamb for next-level flavor.
- Prep Time: 10 minutes
- Category: Marinade
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: per marinade batch
- Calories: 120
- Sugar: 0g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg