This is our “go-to” marinade for grilled lamb, be it for lamb chops or a butterflied leg of lamb. The quantity shown works well for four lamb chops; triple or even quadruple the amounts if you’re grilling a butterflied leg of lamb.
- juice of two lemons
- zest from one lemon
- 2 T chopped fresh rosemary
- 1.5 T “lamb mix”: equal parts whole black peppercorns, whole coriander seed, and dried rosemary, ground coarsely in a spice grinder
- 1 T (approx. 6 cloves) chopped garlic
- 1/4 C soy sauce
- 2 T extra-virgin olive oil
Combine all ingredients; marinate lamb, turning occasionally, in the refrigerator for at least 1 hour (longer is better for butterflied leg of lamb). Remember to be careful not to overcook lamb while grilling!