Lebanese Lamb Marinade
Give you lamb a taste of the Middle East and the Mediterranean with my super simple, Lebanese style marinade. Let the marinade do its magic over time for fail-safe, tender, succulent lamb with an amazing flavour and aroma.
My Lebanese Lamb Marinade is the perfect way to give your dish life! A fragrant, spice coats the meat and tenderises too, so that you'll have tasty, juicy results every time you're roasting or grilling. If you're looking for a middle eastern marinade for lamb chops, or for juicy kabobs then this is most definitely the authentic marinade recipe for you.
Transport yourself to Lebanon and bring a rich, spiced and flavoursome experience to lamb or beef or chicken. This marinade works for all three! Marinating this way is so simple - a 5 minute job. Then it's just a waiting game to let the true magic happen. I'd suggest 24 hours in the fridge will give most mouthwatering full flavour, but if you're in a hurry - or just plain hungry, 4 hours is the minimum. Can you wait that long!? Yes you can.
If you can, you'll enjoy the authentic flavours of Lebanese meats. And once you've cooked your meat, try one of my delicious side dishes - I urge you to make my Fatoush Salad once in your life - you'll never want another salad again! Or maybe a smoky, creamy and utterly addictive eggplant Baba Ghanoush - or why not make a sweet, earthy Beetroot & Feta Salad with Fresh Herb Dressing? The sweet, salty and herbaceous salad pairs perfectly with any marinated meat - especially lamb. So many choices, so much flavour! It's definitely something to marinate on...
More ways to marinate
If you're looking for another kind of marinade, a taste of another country - check out my 18 Delicious Marinades from Around the World for Roasting & Grilling. There's an entire world of flavour to choose from! You could also try my super quick and easy Greek Marinade for Lamb.
How to make my Lebanese Marinade for Lamb
Lebanese Lamb Marinade
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- 4 garlic cloves
- 1/2 red onion (peeled and chopped)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tbsp Greek style yoghurt (plain)
- Add all the ingredients to a pestle & mortar or food processor - or use a stick blender to blend into a puree.
- Place your meat (around 2-4 lb) into a plastic bag and then pour in the marinade. Leave for as long as you can in the fridge (4 hours minimum but 24-hrs is best).
- When you're ready, remove the meat from the fridge and let it come to room temperature. Then cook as you like.
Did you make my Lebanese Lamb Marinade?
How did you go? Let me know in the comments below and be sure to tag @cookeatworld at Instagram.
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