Lamb Marinades – Lemon & Oregano (Greek-style)



4 T. fresh oregano, lightly chopped

2 cloves garlic, minced

2 T. olive oil

Juice of 2 lemons

1/4 c. olive oil

1 t. coarse salt

1 t. freshly ground black pepper


For all marinades:  mix ingredients together and gently massage into lamb.  Scoring the fatty side of the roast will help the marinade absorb better.  Cover tightly and refrigerate overnight.  Remove lamb from refrigerator 1-2 hours before cooking.

Recipe courtesy of The Butcher Shoppe.