Marinades for Lamb

clock 5 minutes + 1 hour


  • 1 chargrilled red pepper (from a jar is fine)
  • 1 fresh red chilli
  • 1/4 tsp chili flakes
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 tbsp olive oil
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  • Here are 3 different marinade flavors suitable for lamb e.g. chops, steak, loin.

  • Tip: Make a double batch of the harissa marinade and keep in the fridge for up to a week (or freeze in a small container for use at a later date).

  • Harissa-style marinade

  • Place 1 char grilled red pepper, 1 fresh red chilli, 1/4 tsp chilli flakes, 2 cloves of garlic, 1 tsp of ground cumin, 1/2 tsp smoked paprika, 1 tsp ground coriander and 2 tablespoons of olive oil in a food processor and blitz until smooth. Season with salt to taste.

  • Use 4 tbsp of the mix to marinate the lamb for up to 2 hours. Reserve the rest of the Harissa to use as a sauce.

  • Italian-style marinade

  • Mix 2 tsp dried oregano, 2 cloves garlic peeled and finely chopped, 1 tbsp homebrand olive oil and 1 tbsp of lemon juice. Rub over lamb and leave for unto 1 hour to marinate in the fridge. Just before cooking season with salt and pepper.

  • Spanish style rub marinade

  • Mix together 1 tsp smoked paprika, 2 tsp of ground cumin and 1 tsp ground coriander and rub over the meat. If you have time leave for up to 30 minutes before cooking. Season with salt and pepper just before cooking.

  • Cook meat over a bbq or grill until cooked to your liking.

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