You’ll absolutely love this homemade Greek Lamb Marinade – it’s so simple to make and tastes fantastic on lamb and other meats and veggies. You’ll want to keep this recipe on hand for all your grilling and baking needs!
What is a traditional Greek Marinade?
Greek cuisine is characterized by olive oil, lemons, herbs like oregano and thyme, and meats like lamb, fish, pork, poultry, fish, and seafood. Often, these meats are submerged in a marinade, then cooked on an open flame, or baked in the oven. The lemon juice permeates the surface of the meat, tenderizing it, while herbs and other ingredients impart a uniquely delicious Mediterranean flavor.
We developed our Greek-style marinade specifically for lamb. However, this citrus-herb mixture is versatile enough to use on other meats! This recipe makes 1 cup of marinade or enough for 1- 1/2 pounds of meat. Increase the recipe as needed. We recommend pairing this mixture with Greek or Mediterranean seasoning. See below for more details.
- Fresh lemon juice
- Extra-Virgin Olive oil
- Fresh oregano
- Sea salt
- Fresh thyme
- Black pepper
How to Make it
- Whisk together all marinade ingredients in a small bowl. Let stand for 5-10 minutes until the salt has dissolved. Stir through once more before using.
- Use immediately or store the marinade in an airtight container in the refrigerator for up to 1 week. Freeze for up to 6 weeks.
- Discard any marinade that has come into contact with raw meat.
How to Use This Marinade
- Use this marinade on all cuts of lamb. Double or triple as needed. See below for marinating times. Always keep marinating items in the fridge.
- Lamb chops (loin, shoulder, etc.): 3-4 hours
- Rack of lamb: 4 hours
- Lamb shanks: 6-8 hours
- Lamb leg: 8-24 hours
- Pork chops: 3 hours
- Pork roasts: 4-6 hours
- Chicken breasts: 2 hours
- Whole chicken: 3-4 hours
- Fish and seafood: 15-30 minutes
- Vegetables: 15-30 minutes
Once you have marinated the meat, blot excess moisture off with paper towels, and season the meat lightly with your favorite rub. We recommend using a basic Mediterranean seasoning to keep a Greek flavor profile.
- Try Red Wine or Red Wine Vinegar the in this marinade instead of lemon juice.
- Try Rosemary, Sage, or any other Herbs instead of or in addition to the Oregano and Thyme.
- Try a pinch of Cayenne pepper for a hint of heat.
- Add two tablespoons of Dijon Mustard for a richer flavor.
If you are a fan of lamb and want to try some more great recipes try our:
- Lamb Rub
- Grilled Lamb Kebabs with Saffron
- Rosemary-Dijon Lamb Chops
- Rotisserie Leg of Lamb
- Garlic Herb Rack of Lamb
- Pellet Roasted Lamb Leg
Greek Style Lamb Marinade
- 2/3 cup lemon juice
- 1/3 cup olive oil
- 4 cloves garlic, minced
- 3 tablespoons finely chopped fresh oregano or 1 tablespoon dried
- 1 1/2 teaspoons coarse sea salt
- 2 teaspoons fresh thyme 1/2 teaspoon dried
- 1/4 teaspoon black pepper
- Mix all ingredients in a small bowl. Let stand for 5-10 minutes until salt has dissolved.
- Use this marinade on all cuts of lamb.
- Marinate chops and smaller cuts for 3-4 hours. Large cuts like leg of lamb should be marinated for 8-24 hours.
- Store mixture in an airtight container in the refrigerator for up to 1 week after preparation. Any marinade that has come into contact with raw meat, should be discarded right away.