Prep Time:
10 mins
Additional Time:
4 hrs
Total Time:
4 hrs 10 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.
Cook's Note:
This recipe is for a marinade so doesn't include cooking times. This marinade works for both lamb chops and lamb roast. You might need to adjust the amounts.
Nutrition Facts (per serving)
| 172 | Calories |
| 19g | Fat |
| 2g | Carbs |
| 0g | Protein |
