Greek Lamb Marinade Recipes

GREEK MARINADE

Greek Marinade image

Make and share this Greek Marinade recipe from Food.com.

Provided by Mirj2338

Categories Greek

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried oregano
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

Steps:

In a small bowl, mix together all the marinade ingredients.
Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.

MARINATED GREEK LAMB CHOPS

Marinated Greek Lamb Chops image

Simple tasty lamb chops or lamb steaks. Serve with mashed potatoes, roasted tomatoes and a green vegetable or salad for a complete meal. :)

Provided by Jen T

Categories Lamb/Sheep

Time 4h6m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 lamb chops
1/3 cup olive oil
2 lemons, juice of
1/2 cup fresh oregano (chopped) or 1/4 cup dried oregano
6 garlic cloves (chopped)
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Mix all ingredients together including the lamb chops.
Cover and refrigerate for 4hours or overnight, turning occasionally.
Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
These can also be cooked on an outdoor grill/barbeque.

Nutrition Facts : Calories 767.3, Fat 68.8, SaturatedFat 24.9, Cholesterol 140.6, Sodium 689.5, Carbohydrate 5, Fiber 1.1, Sugar 0.7, Protein 31.6

GREEK LAMB MARINADE

Greek Lamb Marinade image

This Greek-style marinade can be applied to any meat but is particularly good on lamb. The meat soaks up the flavors and becomes very tender.

Provided by Derrick Riches

Categories Entree Sauce

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

2 lemons
1/4 cup olive oil
2 to 3 cloves garlic (minced)
2 tablespoons fresh oregano leaves (finely chopped)
1 teaspoon fresh thyme leaves (roughly chopped)
1 whole bay leaf
1 teaspoon sea salt
1/4 teaspoon coarse ground black pepper

Steps:

Gather the ingredients.
Juice 2 lemons into a small bowl.
Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
Add the remaining ingredients and stir.
Allow the mixture to stand at room temperature for 10 minutes before using.

Nutrition Facts : Calories 222 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 534 mg, Sugar 12 g, Fat 14 g, ServingSize Makes 1 1/2 cups (8 servings), UnsaturatedFat 0 g

GREEK LAMB WITH YOGURT MINT SAUCE

Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

BARBECUED GREEK LAMB WITH TZATZIKI

Barbecued Greek lamb with tzatziki image

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Provided by Barney Desmazery

Categories Dinner, Main course

Time 1h20m

Number Of Ingredients 12

Ingredients

4 garlic cloves
4 tbsp olive oil
juice 1 lemon
1 tbsp dried oregano
1 tbsp thyme leaf
2 bay leaves
1 leg of lamb , butterflied (see step by step guide)
flatbreads , to serve
½ cucumber , halved and deseeded
170g pot Greek yogurt
1 small garlic clove , crushed
handful mint leaves, chopped

Steps:

Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium

GREEK LAMB KABOBS

Greek Lamb Kabobs image

We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound boneless lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

Steps:

In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.

Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

More about "greek lamb marinade recipes"

GREEK MARINATED LAMB - CAROLINE'S COOKING

2016-09-02 Instructions. Pat dry the lamb steak. Roughly grate the onion and finely grate the garlic and mix both with the olive oil, lemon juice, oregano and pepper. Spread the mixture …
From carolinescooking.com
5/5 (3)
Total Time 15 mins
Category Main Course
Calories 781 per serving

Pat dry the lamb steak. Roughly grate the onion and finely grate the garlic and mix both with the olive oil, lemon juice, oregano and pepper. Spread the mixture over both sides of the lamb and place all in a box or freezer bag in the fridge for at least an hour but all day/overnight better. Turn over at least once part way through.
When ready to cook, heat the grill or griddle pan, shake off any excess marinade mixture and grill for a few minutes on each side until it reaches your preferred level of doneness (exact times vary depending on the grill heat, thickness and if you prefer slightly underdone, as I'd recommend, or not).

Greek Lamb Marinade Recipes

GREEK MARINADE

Make and share this Greek Marinade recipe from Food.com.

MARINATED GREEK LAMB CHOPS

Simple tasty lamb chops or lamb steaks. Serve with mashed potatoes, roasted tomatoes and a green vegetable or salad for a complete meal. :)

GREEK LAMB MARINADE

This Greek-style marinade can be applied to any meat but is particularly good on lamb. The meat soaks up the flavors and becomes very tender.

GREEK LAMB WITH YOGURT MINT SAUCE

BARBECUED GREEK LAMB WITH TZATZIKI

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

GREEK LAMB KABOBS

We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California

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