For a major upgrade in flavour, nothing works better than this Greek marinade for lamb. Masters of flavour, the Greeks keep it quick and easy and then let time do its magic.
Combine all the marinade ingredients in a large bowl or zip-lock bag.
Add the lamb of your choice and toss around to coat completely.
Cover the bowl with plastic wrap or seal the bag and refrigerate for up to 24 hours. 3 hours minuimum.
Cook your lamb depending on the cut you chose.
Notes
Time is of the essence where any marinade is concerned. The longer you can leave it, the better it'll taste. 3 hours will give a good flavor, but 24 hours is noticeably better. A longer marination will also help tenderize the meat, giving a softer, juicer result when cooked.
This marinade works for any cut of lamb. Steaks, chops, kebabs (gyros/souvlaki) as well as roast cuts like shoulder or leg. If you're using a roast cut, make deep incisions into the meat to help the marinade permeate everything.
If you have a rolled boneless roast, unroll and spread the marinade inside then roll it back up and re-tie to secure.
Change up the herbs you use. Oregano is traditional, but also rosemary. I'll also use fresh herbs like thyme, basil, marjoram, mint and dill too.
Freeze the marinade by pouring into a small zip lock bag. Seal the bag and flatten out, squeezing out the air as you go. Seal tightly and it'll stay fresh for months. It will defrost in 10 minutes.