Greek Lamb Marinade

The first time I saw a lamb roasted for Pascha, I was horrified. Those sweet eyes and fluffy coats drew my sympathies as a child. Although, as my culinary training continued through adulthood it became a welcomed tradition.

Roasting a whole lamb isn’t always the easiest thing to do. I live in a snowy and cold part of the country and roasting a lamb outdoors in the snow isn’t appealing. If you find yourself without the time or ability to cook a whole lamb, you can still have that fantastic flavor with the right marinade. This recipe can be applied to all cuts of lamb.

Greek Lamb Marinade

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Ingredients

  • 1 cup of olive oil
  • 1 cup of lemon juice
  • 5 lemons
  • 1 bunch of fresh oregano or 1 tablespoon of dry
  • Salt and pepper to taste

Instructions

1

To begin, salt and pepper the selected cut of lamb on both sides and place in your baking dish.

2

In a blender, add olive oil, lemon juice, and oregano then blend until creamy. Pour the blend over the raw lamb.

3

Next, squeeze the five lemons over the top and leave the lemon rind on the lamb.

4

Cover the dish and place in the refrigerator for two days.

5

After two days, your lamb will be ready to cook.

6

Cook lamb cops on an open grill, leg of lamb in the oven for 30 minutes (for a 5-7lb leg), and roast a whole lamb on the spit.

7

Start cooking early if you plan to roast a whole lamb, it will take up to five hours!

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