Best 17 Best Leg Of Lamb Marinade Recipes

LAMB MARINADE RECIPES (FROM ALL OVER THE WORLD)

Steps:

• For the Mint Yogurt Marinade - chop the mint, mince the garlic, squeeze the lemon juice and mix the ingredients together. Cover the lamb chops completely. This marinade also tenderizes, so do not use it overnight - 2 to 3 hours is ideal.
• For the Spiced Dark Ale Marinade - first soak the star anise in the ale for 5 minutes then add the rest of the ingredients and whisk until combined. Cover the lamb chops with the marinade.
• For the Greek Marinade - chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB

Steps:

• Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
• Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
• Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
• Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
• Enjoy!

LAMB MARINADE

Steps:

• Combine lemon juice, orange juice, Worcestershire sauce, olive oil, oregano, honey, garlic, mustard, garlic powder, liquid smoke, and lemon pepper in a bowl.

MARINATED LEG OF LAMB

Steps:

• Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
• Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

MARINATED LAMB

Steps:

• Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
• Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
• Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
• Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
• To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
• Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
• Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

MARINATED LEG OF LAMB

Steps:

• Have the leg boned, leaving just the shank bone, and tied firmly. Pique surface of meat with garlic (cut gashes and insert garlic slivers). Rub leg well with rosemary and tarragon and put it in a deep kettle with the onion, bay leaf, parsley, garlic, salt, 1 teaspoon rosemary, pepper, and enough red wine to cover half the meat. Marinate in refigerator for 30 to 48 hours, turning leg several times to bathe it evenly.
• To cook, put leg in roasting pan and roast at 375° F, basting occasionally with some of the marinade. Allow 15 minutes per pound for rare lamb or about 18 minutes per pound for medium rare. If you use a meat thermometer, the lamb will be cooked rare when the thermometer registers 140°F.
• Serve with boiled white beans mixed with chopped garlic, chopped parsley, and olive oil. With this, drink a California Pinot Noir.

LAMB CHOP OR LAMB STEAK MARINADE

Steps:

• Mix altogether in a glass dish.
• Use to marinate lamb chops or lamb steaks for at least 2hours.
• Drain meat before cooking.

MARINATED BONED LEG OF LAMB

Steps:

• Marinate the lamb overnight in the fridge.
• Drain the meat next morning but reserve the marinade.
• Put the leg on a rack, fat side up.
• Brush with marinade and broil for 10 minutes on each side or until golden, baste occasionally.
• Place lamb on middle rack lower temp to 325f and roast until just pink apprx 2 hrs (depending on the size of the roast)- Check internal temp and if done ahead of the time remove from oven and cover with foil.
• Remember that the lamb will continue to cook even out of the oven.
• For the last 40 minutes roast some potatoes around the roast.

ROAST LEG OF LAMB WITH MOROCCAN MARINADE

Steps:

• Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
• Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
• Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

MARINATED LEG OF LAMB

Steps:

• Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours.
• Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string.
• Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

ROAST LEG OF LAMB WITH ROSEMARY

Steps:

• In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
• Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

GRILLED MARINATED LEG OF LAMB

Steps:

• Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
• Bring lamb to room temperature, about 1 hour, before grilling.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
• Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
• Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.

MARINADE FOR LAMB

Steps:

• Combine the garlic, lemon juice, olive oil and thyme and pour over meat (see note). Turn to coat evenly and allow to marinate two hours at room temperature, turning occasionally.
• Drain the meat before broiling.
• After broiling, remove the meat to a platter. Carefully remove as much fat as possible (but not juices) from the broiling pan and, placing it over a top burner, add a little water and stir to loosen all browning. Add dill, salt and pepper and boil briefly. Turn off heat, add butter to taste, stir until melted and pour over meat.

BUTTERFLIED LEG OF LAMB WITH LEMON AND GARLIC MARINADE

Steps:

• Place lamb on a clean work surface, and cover with plastic wrap. Using a mallet, pound lamb to 1 inch thick. Transfer to a large shallow bowl, and set aside.
• Zest and juice both lemons, and combine in a small bowl. Add olive oil, oregano, and garlic; whisk to combine. Pour lemon mixture over lamb, and rub with your hands to coat evenly and thoroughly. Cover bowl with plastic wrap, and place in refrigerator; let marinate for at least 6 hours or overnight, turning the lamb occasionally. Remove from refrigerator 1 hour before serving, and let lamb come to room temperature.
• Heat grill or grill pan to medium high. Remove lamb from marinade, and place on a large baking sheet; season all over with salt and pepper. Using four long skewers, secure lamb on each side, with two skewers at the short ends and the other two running lengthwise, each 2 to 3 inches from the edge of the lamb. Transfer to grill, and cook until lamb is browned on the outside and still slightly pink on the inside, 7 to 9 minutes on each side for medium rare. Transfer to a platter, and let rest for 10 minutes.
• When ready to serve, remove skewers, and thinly slice lamb against the grain. Garnish with lemon wedges, oregano, and slices of grilled red onion.

BEST LEG OF LAMB

Steps:

• In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.