If you're a fan of lamb, then you will love this easy Lamb Marinade With Mustard and Rosemary. Made with simple ingredients, it adds amazing flavor and removes any gamey taste.
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Why You'll Love This Recipe
- Super easy and simple to make.
- Adds the perfect amount of flavor.
- Removes any wild or gamey taste.
- It is my go-to marinade for lamb and venison.
- Use it on Smoked Lamb Chops or any lamb roast like Smoked Rack of Lamb, Smoked Leg of Lamb, or lamb shoulder.
Ingredients To Make Lamb Marinade With Mustard
What kind of mustard do I use?
I prefer to use Dijon mustard, but you can also use prepared yellow mustard or make Homemade Whole Grain Dijon Mustard.
Can I use fresh herbs?
I used dried rosemary and thyme because that is what I always have in my pantry. However, you can use fresh herbs. Use this handy chart for an easy conversion from fresh herbs to dried ratio.
What brand of Greek seasoning should I use?
I always use the Club House brand Greek seasoning. But feel free to use your favorite brand.
How To Make The Best Lamb Marinade
Step-by-Step Instructions
- Combine olive oil, lemon juice, Dijon mustard, dried rosemary and thyme, garlic powder, kosher salt, black pepper, and Greek seasoning in a small bowl or Ziploc bag.
- Cover the lamb with the marinade in a dish or bag, ensuring the meat is well coated.
- Seal the bag or cover and marinate in the refrigerator for at least 2 hours, or up to overnight.
- Remove the lamb from the marinade and cook according to your recipe.
Top Tip
The longer the lamb marinades, the stronger the flavor will be.
Recipe FAQs
I recommend marinating the lamb for at least two hours to give it time to penetrate the meat, all the way up to 12 hours.
No, discard the marinade after you have used it as it contains raw meat juices.
Yes! I use this marinade all the time when I make venison, and it's also delicious on chicken and pork.
More Delicious Lamb Recipes You'll Love
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Printable Recipe
Best Lamb Marinade With Mustard
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Greek seasoning
Instructions
- Place olive oil, lemon juice, Dijon mustard, dried rosemary, garlic powder, dried thyme, kosher salt, black pepper, and Greek seasoning in a small bowl.
- Mix with a spoon or whisk to combine.
- Place lamb in a dish or Ziploc bag. Pour the marinade over the meat, ensuring it is well coated. Cover the dish or seal the bag.
- Marinate the lamb in the refrigerator for at least 2 hours, or overnight for the best flavor.
- Remove the lamb from the marinade and cook according to your recipe. Discard any remaining marinade.
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Notes
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
marcia cox says
I was a bit confused about removing the lamb from the marinade because it is not a liquid, it is more like a paste that I slathered over the whole leg of lamb.
It is now in the refrigerator for overnight.
I know it will be delicious because my friend used this recipe last year, but she didn't say anything about it being a liquid or a paste.
Was i supposed to add another ingredient to make it more liquid that the Lamb just lays covered in?
Jeri Walker says
Hi Marcia! Great question! You did it exactly right! The marinade is meant to be more of a thick paste that you rub all over the lamb, not a liquid it sits in, so no extra ingredients are needed. When you're ready to cook, just lift the lamb out and let any excess drip off - you still want a nice coating left on because that's were all the flavor comes from. Let me know how it turns out! 😊