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. 

Lebanese Lamb Marinade

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!

How to make my Lebanese Marinade for Lamb

Lebanese Lamb Marinade

Lebanese Lamb Marinade

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Prep Time5 minutes
Total Time5 minutes
Servings (adjustable) 1

Ingredients

Instructions

  • 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.
Course | Marinade
Cuisine | Lebanese, Middle Eastern
Keyword | Lamb
Tried this recipe?Mention @cookeatinsta or tag #cookeatblog!