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.
Transport yourself to Lebanon and bring a rich, flavoursome experience to lamb or beef or chicken. This marinade works for all three! Marinating this way is so simple - a 5 minute job. Just be sure to leave the meat long enough for the true magic to happen. I'd suggest 24 hours in the fridge will give most mouthwatering and authentic flavour, but if you're in a hurry - or just plain hungry, 4 hours is the minimum. Can you wait that long!?
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
- 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.
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