Ingredients
8
8 servings
- •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
Instructions
- 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.
- 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.
- When ready to cook, remove lemon slices and rosemary sprigs. Drain excess marinade and prepare lamb as you like.
Nutritional Facts
Per 8 servings
- Calories: 172
- Carbohydrate: 2g
- Fat: 19g
- Fiber: 1g
- Protein: 0g
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