I love the taste of fresh herbs with lamb. Use this marinade recipe as a guide, or adjust to your own tastes. Love mint? Add more. Hate oregano? Leave it out and add more of the other herbs. There is enough marinade for about 3 pounds of lamb chops. Double or triple it for a leg of lamb roast.

Ingredients

• ⅔ cup extra-virgin olive oil
• 1 ½ teaspoons kosher salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 2 teaspoons chopped fresh oregano
• 1 teaspoon chopped fresh mint
• 2 teaspoons chopped fresh parsley
• 3 sprigs fresh rosemary, or more to taste
• 1 medium lemon, sliced

Directions

1. Pour olive oil into a 1-gallon (or larger) resealable bag. Add salt and pepper and stir to combine. Stir in oregano, mint, and parsley until evenly distributed.
2. Add lamb roast to the bag, or add lamb chops in a single layer. Place rosemary sprigs and lemon slices on top. Squeeze out most of the air, seal the bag, and marinate in the refrigerator for at least 4 hours, turning every hour.
3. When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.