Lemon-Garlic Oregano Marinade
A Greek taverna marinade of olive oil, fresh lemon juice, garlic, and dried oregano that seasons lamb for a hot, charring sear.
Why you'll love Lemon-Garlic Oregano Marinade
This is the marinade from the Greek Lamb Bowl, the classic Greek pairing of olive oil, lemon, garlic, and oregano. Greek cooks reach for dried oregano here, and its earthy flavor opens up as the leaves soak in the oil and lemon, then holds through a hot sear.
Equal parts olive oil and lemon juice is the balance. The oil coats the lamb, carries the garlic and oregano, and helps the surface char in a hot pan, and the lemon brightens the rich meat. Thirty minutes seasons the outside, and a soak of up to 8 hours gives the salt time to move deeper. Past that, the lemon begins to soften the surface of the meat.
It works on anything you would put on a Greek plate: chicken thighs, pork chops, shrimp, and thick slices of eggplant or zucchini.
Quick overview: This Lemon-Garlic Oregano Marinade comes together in 5 min and makes 4 servings, each about 1 1/2 tablespoons (makes about 1/3 cup, enough for 1 1/2 lb lamb).
Ingredients
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 3/4 tsp fine sea salt
Instructions
- Whisk: Whisk the olive oil, lemon juice, garlic, oregano, and salt in a bowl until the salt dissolves and the oil and lemon cloud together. Crush the oregano between your palms as you add it to release its oils.
- Set aside a sauce portion first: If you want some to drizzle over the finished meat, pour a spoonful into a separate covered dish before any raw meat goes in, and refrigerate it.
- Marinate in the refrigerator: Toss 1 1/2 lb boneless lamb leg or shoulder, cut into 1-inch cubes, with the marinade in a glass or stainless bowl or a zip-top bag. Cover and refrigerate for 30 minutes to 8 hours, tossing once or twice so every piece stays coated.
- Lift out and sear: Lift the lamb out and let the excess drip back into the bowl before it goes into a very hot pan, in batches. Extra liquid in the pan cools it and steams the meat, and a dry, hot surface is what chars the edges.
- Discard the rest: Throw out the marinade left in the bowl. It has touched raw meat, so it is only safe to use as a sauce after a full rolling boil for at least 1 minute.
Storage and leftovers
Whisk it up to 2 days ahead and refrigerate it in a covered jar. Olive oil firms and clouds when cold, so let the jar sit at room temperature for 10 minutes and shake it before using.
Cook marinated meat within 8 hours of when it went into the marinade, then refrigerate the cooked meat for up to 3 days.
Variations
- Fresh herbs: Add 1 tablespoon chopped fresh rosemary or thyme, both of which suit lamb.
- Lemon zest: Add 1 teaspoon finely grated lemon zest for more lemon fragrance with the same acidity.
- Chicken: Marinate boneless chicken thighs for 1 to 8 hours and cook them to 175°F (80°C).
- Shrimp: Marinate large shrimp for 15 to 30 minutes, then sear or grill them 2 to 3 minutes a side.
Notes and tips
- Cut even cubes: Pieces the same size take in the marinade at the same rate and finish searing together.
- Look for Greek oregano: Dried Greek oregano is especially earthy and pungent, and it holds its flavor through a hot sear.
- Marinate in the morning: Mixed before work, the lamb is ready to sear when you get home, inside the 8-hour window.
- Squeeze fresh lemons: Fresh juice tastes bright and clean, and one lemon gives about the 2 tablespoons you need.
Nutrition and mindful eating
- Olive oil is the real fat in the marinade, mostly monounsaturated, and it carries the garlic and oregano flavors onto the meat and helps it char.
- Lemon juice brings bright acidity and vitamin C, and its tartness balances the richness of lamb.
- Garlic and oregano bring the deep, earthy flavor of a Greek kitchen, so the meat tastes seasoned all the way to the plate.
- As you eat, notice how the lemon and oregano on the charred edges brighten each bite of lamb, and pay attention to whether a bowl of protein, olive oil, and vegetables keeps you comfortably full well into the evening.
Frequently asked questions
Have a question about this Lemon-Garlic Oregano Marinade? Start here, with the questions people ask most.
How long should lamb marinate?
30 minutes to 8 hours, covered, in the refrigerator. Thirty minutes seasons the surface, and a longer soak gives the salt time to move deeper. Past 8 hours, the lemon starts to soften the outside of the meat.
Can I use the marinade as a sauce?
Use a portion set aside before raw meat went in. Marinade that has touched raw meat is thrown out, or brought to a full rolling boil for at least 1 minute before it goes over cooked food.
Can I use fresh oregano?
Yes. Use 2 tablespoons chopped fresh oregano in place of the 2 teaspoons dried, since dried herbs are about three times as strong by volume.
What else can I marinate in it?
Chicken thighs, pork chops, shrimp, and thick slices of eggplant or zucchini for the grill.
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