Few types of meat scream “special occasion” like lamb. So whether it's a dainty and delicious rib chop, a slow-cooked shank, or a centerpiece-worthy leg of lamb, this marinade will make it even more special. To get the most irresistible flavor possible, we blended tangy Greek yogurt, olive oil, earthy herbs and spices, and a few cloves of grated garlic for a spicy punch.
How long the meat marinates depends only on how much you want the flavor to penetrate the meat. Lamb can marinate in yogurt for up to 3 days, but since this yogurt is so intensely flavored, 8 to 24 hours is an excellent sweet spot.
Like any good marinade, this one is savory, acidic, and used for adding flavor as well as tenderizing. The acidic yogurt and lemon juice work together to denature the meat and break down tough muscle fibers before the meat even hits the oven or a pan. The added mayo and olive oil provide fat and a creamier texture to the yogurt, carrying the flavor of the seasonings and making this perfect for dipping.
While you’ll only need about ½ cup of marinade per pound of meat, this recipe makes about 1 ¼ cups so that you can use the rest for dipping and spreading to your heart’s content. Seriously, this marinade is good on anything. You can use it for dipping raw veggies, crackers, pita chips, or even as a spread on a sandwich with sturdy bread. Thin it with a splash of olive oil and use it to dress a chopped Greek salad.
If you plan to use the rest of the marinade for other tasty applications, be sure to keep the portion you plan to save separate from the portion that you plan to use to marinate the lamb. Any marinade that has touched raw meat should be discarded after use. This recipe doubles well but, if you plan to do that, switch to a blender or food processor. Adding the olive oil will be much easier on your whisking hand.
Note: Avoid using metal bowls for preparing and storage, as the metal can react with the acid in the marinade. Refrigerate marinated lamb for up to 3 days and any unused marinade for up to 5 days.
