Spicy Lamb Marinade
Elevate your lamb dishes with this vibrant and flavor-packed Spicy Lamb Marinade, a perfect blend of bold spices and fresh herbs designed to infuse your meat with irresistible taste. Featuring a base of olive oil and zesty lemon juice, this marinade is infused with an aromatic medley of garlic, ground cumin, coriander, smoked paprika, and a dash of cinnamon for warmth. A hint of cayenne pepper and red chili flakes adds just the right kick, balanced beautifully by the natural sweetness of honey. Fresh parsley and mint bring a refreshing herbal note, while salt and black pepper round out the flavors. Ideal for lamb chops, leg, or shoulder, this marinade ensures every bite is tender, juicy, and deeply seasoned. Let the lamb sit in the marinade for at least 4 hours—or overnight for maximum impact—before grilling, roasting, or pan-searing to perfection. Perfect for gourmet family dinners or outdoor BBQs, this spicy lamb marinade will be your go-to recipe for memorable meals!
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 large, minced garlic cloves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon red chili flakes
- 2 tablespoons (finely chopped) fresh parsley
- 1 tablespoon (finely chopped) fresh mint
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon honey
Instructions
In a medium mixing bowl, combine the olive oil and lemon juice. Whisk together to form the base of the marinade.
Add the minced garlic, ground cumin, ground coriander, smoked paprika, cinnamon, cayenne pepper, and red chili flakes to the bowl. Mix well to evenly distribute the spices.
Stir in the finely chopped parsley and mint for a burst of fresh aroma and flavor.
Season the mixture with salt and black pepper, adjusting to taste.
Drizzle the honey into the marinade and whisk everything together until well combined and emulsified.
Place the lamb (chops, leg, or shoulder) into a large resealable plastic bag or shallow dish.
Pour the marinade over the lamb, ensuring that all pieces are evenly coated.
Cover the dish or seal the bag, then refrigerate for at least 4 hours or, preferably, overnight to allow the flavors to fully infuse the meat.
When ready to cook, remove the lamb from the marinade and let it sit at room temperature for 30 minutes before grilling, roasting, or pan-searing as preferred.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 19.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
