Anyone have a marinade for grilled lamb?

Answer 1

This one is really nice...it does about 5lbs of lamb, so if you need to, cut it in half...the fresh herbs add an incredible flavor...

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves

Enjoy!!!

Answer 2

Marinade for Grilled Lamb Chops
This marinade is enough for eight 1-inch thick lamb chops, if you are making more than eight chops I suggest to increase the ingredients. I made this on my indoor grill, it usually takes about 4 minutes per side for medium-rare using 1-inch thick chops, if you are grilling outdoors they will be done slightly faster, you can also broil these in your oven.

ingredients: 3/4 cup balsamic vinegar
1/2 cup olive oil
3 tablespoons fresh lemon juice
3 tablespoons minced fresh rosemary (or use 3 teaspoons dried)
2 tablespoons minced fresh garlic (or to taste)
black pepper (I use abou 1-1/2 teaspoons)


directions:
Mix all ingredients, then pour over lamb chops in a glass dish.
Cover and refrigerate for a minumum of 8 hours, turning the chops occasionally.
Season the lamb chops with salt and pepper, the grill, basting with marinade.

Answer 3

Is this for lamb chops or leg of lamb? Here's a great recipe for lamb chops from allrecipes.com, I really love it!


INGREDIENTS
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
*1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops

DIRECTIONS

In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

*Note: Instead of fresh parsley, I sometimes use fresh mint or rosemary. Mint gives the meat an interesting, clean taste (like Indian or Middle Eastern grilled lamb) while rosemary gives off a delicate aroma.

Answer 4

Depending on the flavor which you most desire for your lamb, I would prefer to do as the greek, slice the garlic in pieces or slices, pierce the meat and place it sporadically in the holes. Take twigs from rosemary and stick it thru the meat. Make a mixture of olive oil, a little red wine vinegar and thyme, place in a bag and leave for no more than 2 hours. If you don't have a grill(outdoor of course, with wood) and no rotisserie, than place it in the oven and baste it until finished.
Slice meat thinly and serve with potatoes, grilled under the meat to catch the drippings and flavor and seasoned with sea salt and freshly ground pepper. There is a famous greek cook named Veja who actually squeezes a little lemon juice and olive oil over the potatoes when baking in the oven. With her recipe they are laying under a whole chicken but I don't see why you couldn't repeat the process with the lamb.

Enjoy!

Answer 5

a good marinade for lamb is: garlic, white vinager, salt, pepper, soy sauce and a small amount of hot pepper. marinate ur lamb one day in advance

Answer 6

2 ounces honey
6 ounces fresh pineapple juice
1 teaspoon fresh grated ginger
dash of soy sauce
Marinate for 30 minutes