A compilation of easy & flavorful lamb chop marinade recipes – from all the parts of the world where lamb is held in high esteem.
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Read on for some relevant information first (about 1 min)
Why do You Need to Marinate Lamb?
The main purpose of marinating a leg, shoulder, chop or other cut of lamb is to impart flavor.
It is important to note that marinades work on and flavor the surface of the lamb. Unless they contain quite a bit of salt (in which case a marinade technically becomes a brine) a marinade does not penetrate deeper into the meat.
It is a common misconception that all marinades tenderize meat(plus most meat simply does not need to be tenderized).
But when yogurt forms the base of a marinade or when there are enzymes present (ex. those in fresh pineapple) there is a tenderizing effect. Simultaneously there is also a danger that the meat can turn to mush if left in such a marinade for too long.
Marinades for lamb chops are typically acid based – with citrus, vinegar, beer, wine or yogurt as ingredients. Of these, only the yogurt ones (or those with lacto fermented beer or buttermilk) also tenderize. This happens on account of the lactic acid which breaks down the proteins at the molecular level.
Types of Lamb Cuts to Marinate
- leg of lamb (boneless or bone-in)
- lamb shoulder (boneless or bone-in)
- lamb loin
- rack of lamb
- lamb shoulder chops – arm or blade
- lamb loin chops – they look like mini T-bone steaks
- lamb sirloin chops
- rib chops – carved from a rack of lamb
Tips on Marinating Lamb
- Use a glass container with an airtight lid or food safe plastic bag from which you can expel the air. Avoid containers made of metal as acid from the marinade can react with it.
- Ensure that the surface of the lamb is entirely covered by marinade for best results.
- If you will be marinating for longer than half an hour to an hour, always refrigerate covered in order to inhibit bacterial growth.
- Before you cook the lamb, scrape off the marinade, pat dry with paper towel and season with salt and pepper.
- Use highly acidic marinades and lactic acid containing marinades conservatively – keep the lamb in them for less time. The former could toughen the meat and the latter can over-tenderize it, i.e, turn it into mush.
- As a rule of thumb always discard a used marinade – for food safety reasons.Do not try to incorporate it into a sauce later on or use it to brush over the lamb chops while cooking them. Harmful bacteria from the meat can grow and contaminate the marinade.
NOTE: While it is possible to kill such bacteria at high temperatures if you bring the used marinade to a boil it is better to be safe than sorry. Often times a sauce can be prepared by simply simmering the ingredients – i.e. a boil is never reached. Our advice, coming from Chris as a professional chef is to never reuse a marinade.
TIP: Either make a fresh marinade if you want to baste the chops with it while cooking them or make a bit more marinade from the get-go and set it aside for later.
Marinade for Lamb Chops and Other Cuts – So Many Options
We cook lamb chops very frequently, regardless of the season. I grew up in Bulgaria, at the cross roads of Europe and the Middle East where lamb is not only frequently eaten but passionately loved and enthusiastically flavored. Chris is a huge fan of lamb in general and always has a lamb chops dish on his restaurant menus.
Below is a list of our favorite marinades for lamb chops. Use them as written or doctor them up to suit your own taste. Cheers to tasty lamb!
1. Dijon Mustard Dill Lamb Chop Marinade
Even though simple, this silky marinade infuses the lamb with a ton of flavor. See it in action with these oven baked sirloin chops.
Ingredients:
- 3 tbsp Dijon mustard
- 2 tbsp olive oil
- 1/2 lemon, juice of
- 2 cloves garlic, minced
- 1/2 tbsp dill, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
How to make it: Mix the ingredients together. Rub all over the lamb chops and marinate from 1 to 12 hours.
2. Mediterranean Lamb Chop Marinade
Inspired by the flavors on both the European and African side of the Mediterranean sea this recipe uses the minced rinds of preserved lemons which contribute potent lemon essence. If you don’t have the time to make your own or buy a jar use a fresh lemon as noted. See the marinade in action with these Lamb Shoulder Chops.
Ingredients:
- 1/2 cup olive oil
- 1 tbsp minced preserved lemon rind or sub with the zest of one lemon and 1 tbsp of lemon juice
- 2 large cloves garlic
- 1 shallot
- 3-4 sprigs rosemary
- 1 tsp salt and 1/2 tsp pepper
How to make it: If using preserved lemon rinds – mince them, if using fresh lemon – zest it and squeeze 1 tbsp of the juice. Mince the garlic, remove the rosemary leaves from the stems and dice the shallot. Mix all the ingredients together and coat the lamb chops.
3. Spanish Flare Marinade
This marinade is inspired by the world famous Spanish smoked paprika. It is one of our favorites. A little bit of heat works well with the smokiness but if you substitute with the hot version of the smoked paprika the marinade will be way too spicy. Instead we suggest a bit of cayenne pepper.
Ingredients:
- 2 tbsp Spanish sweet smoked paprika
- 1 tsp cayenne (optional if you want to add some heat)
- 1/2 cup olive oil
- 2 cloves garlic or 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 1 tsp salt
How to make it: If using cloves – mince the garlic first then mix all the ingredients together. Rub the pasty looking concoction all over the lamb chops.
4. Mint Yogurt Marinade
This marinade also tenderizes and in addition to lamb chops we like to use it with lamb chunks (cut for stew) to make skewers. For lamb chops – don’t keep them in it for too long, about 3 hours is ideal.
Ingredients:
- 1 cup plain yogurt (the real deal with live cultures)
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 5-6 sprigs mint
- 3 cloves garlic
- 1 tsp salt and 1/2 tsp pepper
How to make it: Chop the mint, mince the garlic and mix the ingredients together. Cover the lamb chops completely.
5. Simple Greek Marinade
This one relies heavily on the bright herbal notes of the most Greek herb of them all – oregano. The contemporary word for oregano ρίγανη (pronounced rigani) has its roots in Ancient Greece and means “mountain joy’ or ‘mountain brightness”.
Ingredients:
- small bunch of fresh oregano or 3 tbsp of dried oregano
- 2 cloves garlic
- 1/2 cup cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp salt and 1/2 tsp pepper
How to make it:Chop the oregano (or use the dried version) and mince the garlic. Mix all the ingredients and rub all over the lamb chops.
6. Spiced Dark Ale Marinade
The use of dark ale as the base liquid in this marinade creates a malty backdrop with caramely and roasty notes for the fragrant and warming spices.
Ingredients:
- 1 cup of dark ale (ex. a porter or a balanced brown ale)
- 2 tbsp vegetable oil
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp yellow curry powder
- 1 star anise
- 1 tbsp honey
- 1 tsp salt and 1/2 tsp pepper
How to make it: Place all the ingredients besides the ale in a glass container or a bowl. Add the beer and whisk until combined. Cover the lamb chops with the marinade.
7. Lemon Thyme Leg of Lamb Marinade
Ingredients:
- dozen sprigs fresh thyme or 2 tbsp dried thyme
- 1/2 cup olive oil
- 2 cloves garlic
- 1 large lemon
- 1 tsp salt and 1/2 tsp pepper
How to make it: Zest the lemon and squeeze its juice. Mince the garlic, strip the leaves from the fresh thyme (if using). Mix all the ingredients and marinate the lamb leg.
8. Tamarind and Wheat Ale
The intense sweet-sour flavor of tamarind paste complements the citrus notes in an American or Belgian wheat ale and the honey balances the flavors.
Ingredients:
- 1 tbsp tamarind paste
- 1 tbsp vegetable oil
- 1 cup wheat ale (American or Belgian Wit recommended)
- 1 tbsp honey
- 2 cloves garlic
- 1 tsp salt and 1/2 tsp pepper
- bay leaf (optional)
How to make it: Whisk the tamarind paste and oil together first, add the rest of the ingredients and whisk until hom*ogeneous. If using bay leaf add it in the end.
9. Deep Umami Flavors Marinade
A wonderful umami base is born from the combination of anchovy fillets and preserved lemons.
Ingredients:
- 4 anchovy fillets
- 2 cloves garlic
- 1/2 small onion, roughly chopped
- 1/2 cup olive oil
- 1 tbsp fresh chopped parsley
- 1 tbsp preserved lemons liquid plus rind from 1/4 preserved lemon or zest and juice of 1 fresh lemon
How to make it:If using preserved lemon liquid and rind – simply blend all the ingredients (preserved lemon rind is not bitter). If using fresh lemon place all the ingredients except for the lemon zest into the blending jar of an immersion blender or its chopper attachment. Blend until pasty and stir in the lemon zest.
10. Very Rosemary Rack of Lamb Marinade
When you crave rosemary essence and nothing else will do this sweet marinade hits the spot.
Ingredients:
- 6 rosemary sprigs
- 1 clove garlic, minced
- 2 tbsp minced onion
- 1/2 cup olive oil
- 1 tbsp honey
- 1 tbsp lemon juice
How to make it: Remove the leaves of the rosemary and combine with the rest of the ingredients. Rub the lamb rack with the mixture.
11. Simple Middle Eastern Lamb Marinade
With this one it is all about that vibrant Za’atar seasoning. Use preserved lemons if you want to amplify the lemon presence.
Ingredients:
- 2 tbsp Za’atar seasoning
- 1/2 cup olive oil
- 1 lemon or 1/2 preserved lemon rind, minced + 1 tbsp preserved lemon liquid
How to make it: Zest the whole lemon and squeeze the juice of half (alternatively use the preserved lemon option to add great lemon umami). Mix the ingredients together and rub the marinade all over the lamb chops.
12. Coconut Milk & Curry Marinade
Ingredients:
- 1 cup coconut milk
- 1 tbsp brown sugar
- 2 tsp lime juice
- 1 clove garlic
- fresh ginger (the size of a small garlic clove)
- 2 tsp curry powder (add more if you’d like)
- 1 tsp salt
How to make it: Soak the brown sugar in lime juice for a few minutes, then stir until pasty. Mince the garlic and finely grate the ginger. Add them to the sugar along with the rest of the ingredients and stir until well combined.
13. Indian Spice Marinade
Ingredients:
- 1/2 cup vegetable oil
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 2 cloves garlic
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp salt and 1/2 tsp white pepper
How to make it:Mince the garlic then combine with the rest of the ingredients. Stir until a hom*ogeneous paste forms and smother over lamb chops.
14. Indian Inspired Yogurt Marinade for Lamb
This tenderizing marinade should be made with full fat cow’s milk yogurt. If you are using low fat yogurt add 1 tbsp vegetable oil.
Ingredients:
- 1 cup full fat yogurt
- 1 tbsp lemon or lime juice
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp cayenne
- fresh ginger (the size of a small garlic clove)
- 2 cloves garlic
- 1 tsp salt
- 1 tbsp vegetable oil (optional)
How to make it: Finely grate the ginger and mince the garlic. Mix them together with the rest of the ingredients.
15. White Wine and Herbs Marinade
Use a citrusy white wine with herbal undertones or consider a lacto-fermented ale such as Gose. Do not marinate for too long – wine is highly acidic and can toughen the chops and lacto-fermented ale can have the reverse effect (mushy meat). Go with 1-3 hours.
Ingredients:
- 1/2 cup white wine
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- 1 tsp chopped fresh oregano
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt and 1/2 tsp pepper
How to make it:Mince the garlic, combine with the rest of the ingredients and mix.
16. French Dijon, Rosemary Garlic Marinade for Leg of Lamb
This lamb marinade recipe is for a brightly flavored pasty marinade perfect for oven roasted or grilled lamb leg. Find it here + plus tips on how to grill a leg of lamb and how to carve a bone-in leg of lamb.
17. Moroccan Chermoula Lamb Marinade
Chermoula, a zesty combination of herbs and spices with lemon and olive oil is common to all of North Africa. This Moroccan recipe works great as both a lamb marinade and a sauce for lamb chops. To full recipe and how to make lamb lollipops.
Lamb Recipes You Might Like
Baked Lamb Chops
Lamb Shoulder Roast
Grilled Lamb Steak
Slow Roasted Lamb Breast
Irish Lamb Stew
Braised Lamb Leg
Lamb Ribs
Lamb Marinade Recipes (from all over the world)
Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes
From several options of marinade for lamb chops to other cuts of lamb marinade recipes. On average each yields just over a cup - enough for a leg of lamb, lamb shoulder or four to six lamb chops. More ideas in the post.
Ingredients
Mint Yogurt Marinade
- 1 cup yogurt, plain, full fat, with live cultures
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 5-6 sprigs mint
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
Spiced Dark Ale Marinade
- 1 cup of dark ale (ex. a porter or a balanced brown ale)
- 2 tbsp vegetable oil
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp yellow curry powder
- 1 star anise
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp pepper
Greek Marinade
- small bunch of fresh oregano or 3 tbsp of dried oregano
- 2 cloves garlic
- 1/2 cup cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- 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.
Notes
Marinate the lamb chops for at least 1 hour and up to 12 hours or overnight. If there is yogurt in the marinade go with 3 hours for best results.
Nutritional information not provided - the marinade is not consumed and should always be discarded after use. It's role is simply to flavor the lamb chops.
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