For Marinade: 1 1 tablespoon cumin seeds 2 1 tablespoon smoked paprika 3 2 tablespoons garlic, finely chopped 4 1 tablespoon coriander (cilantro) (finely chopped) 5 1 tablespoon flat-leaf parsley, finely chopped 6 1/2 teaspoon sea salt 7 1/4 cup olive oil 8 1 1/2 pounds (600 grams) lamb backstraps More ...
Place your lamb meat of choice into a shallow dish or sealable plastic bag, then pour the marinade over the top. Cover or seal, then refrigerate for 15 minutes up to 24 hours. Cook your lamb according to your favorite method - grill, broil, pan-sear, air fry, or roast. 1 recipe yields about ½ cup and will marinate about 2 pounds of lamb.
I have found that either a dry or a wet lamb chop marinade is perfect for adding flavor. Lamb is a common protein served in Mediterranean and Middle Eastern countries where stronger spices and herbs like garlic, rosemary, cumin, coriander, and mint are used in its preparation.
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.