This Greek marinated lamb is easy to prepare with only a few ingredients but has delicious Mediterranean flavor. The perfect star to mezze or any summery meal.
One of the things I loved about being in Cyprus and Greece last year was having some delicious lamb, in various forms. It is one of my favorite meats as it can have so much flavor. You might have noticed, with the lamb tagine with apricots, braised lamb shoulder chops, lamb rogan josh and more that I have shared.
As I’ve discovered, though, it is less widespread and often not as good in the US than the UK (or Greece). Not only is there more of a love affair with beef, the terrain in the US is generally better suited to ranching cows than having sheep roaming the hills.
Anyway, it does mean I do cherish the high quality lamb we get in our meat box and look forward to using it when we have it. Being summer for at least a little longer, and continuing my self-challenge to be more creative with grilling,
I recently tried making this Greek marinated lamb and it was so delicious we have already had it again since. Tender, herby, with a lovely lemon undertone, it’s such a nice way to prepare lamb for the grill, whether that’s outside or in.
I should probably call this Greek or Turkish-style marinated lamb as it is not strictly one or the other. It uses a bit of both styles, but one thing is for sure, this is really tasty and takes very little effort to prepare.
I also love the fact that you can do a little prep in the morning, leave it to marinate during the day then quickly cook it in the evening. You might have noticed this common theme in my marinading this summer, like the chimichurri marinated beef skewers I recently shared. It definitely makes things easier!
How to make Greek marinated lamb
All you do is:
- Grate some onion and garlic then mix them with some olive oil, lemon, oregano and black pepper.
- Spread the mixture over the lamb and leave to marinade.
- Shake off excess marinade and cook it up on the grill.
- Serve with your favorite sides, whether Greek-style or otherwise.
Whether this is authentically Greek marinated or not, it’s both easy and delicious. The marinade helps to tenderize the meat and gives it a delicious flavor. It’s the perfect star to any Greek-style meal – we had it with a Greek salad, mini pittas and some homemade humous. Summer might be slipping by, but I know we’ll find an excuse to have this Greek marinated lamb again soon.
Try these other marinated grilling ideas:
- Vietnamese lemongrass pork
- Chicken satay with peanut sauce
- Sosaties (South African apricot and lamb kebabs)
- Plus get more summer recipes in the archives.
Greek marinated lamb
- 1 lb lamb steak 450g (approx weight; a neck fillet works well but as you prefer)
- 1/2 red onion
- 1 clove garlic
- 1 tbsp olive oil
- 1/2 lemon juice
- 1 tsp dried oregano
- a few grinds of black pepper
- Pat dry the lamb steak. Roughly grate the onion and finely grate the garlic and mix both with the olive oil, lemon juice, oregano and pepper. Spread the mixture over both sides of the lamb and place all in a box or freezer bag in the fridge for at least an hour but all day/overnight better. Turn over at least once part way through.
- When ready to cook, heat the grill or griddle pan, shake off any excess marinade mixture and grill for a few minutes on each side until it reaches your preferred level of doneness (exact times vary depending on the grill heat, thickness and if you prefer slightly underdone, as I'd recommend, or not).