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Recipe

Lamb marinade

15 min • 6 to 8 servings •
Andrew Sachs
Perfectly roasted beef garnished with fresh mint leaves, served on a white plate with lemon, olive oil, and spices in the background.

Here is my marinade for Greek style leg of lamb. You can use it with both boneless and bone-in. I find that the yogurt naturally enhances the flavor of the lamb while the onion and garlic do their part to tenderize the meat.

Ready

  • 1 onion, stemmed (I prefer red but any variety will do)
  • 2-3 cloves of garlic
  • 4 cups plain yogurt
  • 1 lemon
  • 1 tablespoon dried oregano or 2 tablespoons fresh
  • salt and pepper to taste
  • A few sprigs of fresh mint (optional)
  • 1 leg of lamb

    • Set

  • Food processor
  • Zester
  • Bowl

    • Go!

  • Puree onion and garlic in food processor.
  • Add yogurt and continue to chop.
  • Zest lemon and add to mix.
  • Add the juice of the lemon, oregano, salt and pepper.
  • Mix and adjust to taste.
  • Put leg of lamb in a bowl and cover with marinade.
  • Refrigerate for at least 8 hours. Letting hte lamb marinate over night is best.
  • Remove lamb from marinade before cooking.

    • Recommendations

    Click here for lamb recipes.

    Greek lamb marinade

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