There is something about this marinated lamb that we just can not seem to get enough of in our house! It is tender, tangy but packed with flavour, and just all around delicious! I came up with this one day a few years ago when I had taken far to much meat out for supper and wasn’t sure what I was going to do with the portion we were not eating that evening. So I thought first I will just leave it in the fridge and figure something out the next day, but I remember thinking no I can do better – MARINATE!
So, I pondered what to marinate it in, I always have had a thing for lime and lamb, it just brings out the best of both, but not over powering “limey” like you may think. The meat just soaks it up and I find that anytime I put lime on lamb it makes it just a little bit more tender. Cilantro, well now you can not go wrong with cilantro! I have been a fan for as long as I can remember and literally eat it on anything that I can. Garlic, well I it’s garlic, it gives flavour to everything! I remember being little and opening the pickles my grandma used to make just to eat the garlic out of them…mmm, yeah love garlic! Okay so that will be the start of our marinade.
For added flavouring I like to use a variation of spices that I find go well with the cilantro and lime. I use salt, pepper, garlic powder, chill flakes, paprika, cumin powder, and a premixed garlic spice (made by Club House – I love this stuff on everything). I combine olive oil and the lime juice together and whisk it until well blended and then add in the spices to the liquid. I do add a small amount of cilantro to the marinade as well. It is that simple, add the marinade to the meat put in a sealed container and place in the fridge until the next day when your ready to make. I do shake the container a few times to move it around a bit, but you don’t have to as the marinade does stick quite will to the meat already.
I like to have it marinate for about 24 hours if I can, but I have marinated first thing in the morning for that day and they were just as good. Normally, I will whip this up after supper the evening before I plan on cooking them. It literally takes less then 10 minutes to get everything ready so it is not time consuming by any means.
This is a great choice if you are camping as you can prep these the night before and just toss them on the grill the next day when you are ready, just prepare you sides and away you go. Anything to save time while your out enjoy nature!
I prefer lamb chops for this, but I used lamb ribs – to be honest when we packaged our lamb this last time…. someone forgot to label everything so it is a surprise every time you grab a package from the freezer! The chops are my preferred method though I find the texture of this cut of meat a better fit for this marinade, but hey I am not picky so the ribs do the trick just as well!
When cooking these I find that the BBQ is the best way to go. But in winter I do cook them in the oven. I use a shallow baking dish and lay flat and bake at 350*F until the meat it tender and cooked. Either way you cook them they turn out just delicious!
When I put these on the table it is a rare occasion that there are any lefts overs, as we all tend to just keep on grabbing until the platter is empty and we are all stuffed!
I serve this with vegetable rice and some salad but it could be served with anything you like.
Marinated Lime & Cilantro Lamb
Prep Time: 10 Minutes Marinate Time: 5-24 Hours Cook Time: Varies on your cut of choice
- 3 pounds of Lamb – chops are preferred, or small/medium ribs but any cut will work. Avoid using larger pieces unless cut down
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1/2 teaspoon of each of the following
- chili flakes
- 1 tablespoon of the following
- garlic powder
- cumin powder
- garlic plus seasoning, if you do not have you can substitute for your spice of choice – Greek seasoning is a great choice, just eliminate the cumin powder if using that
- Fresh cilantro – 2 Tablespoons for the marinate – 2 Tablespoons chopped for after meat is cooked
This amount of marinate is enough for approximately 3 pounds of meat, and can be double if you require more.
What you need to do:
- Wash meat and pat dry. If using larger pieces then chops, cut a few slices in the meat to allow marinade to have access to thicker areas. Set into a container that has a lid to seal it
- Combine oil and lime juice until well mixed, add seasoning mix well until nicely combined
- Pour liquid on to meat add cilantro – seal container and shake until all covered – place in fridge to marinate. This should marinate for a minimum of 5 hours, but preferred 24 hours.
- Shake the container at least twice while its marinating
- Once ready to cook, remove from container and discard any remaining marinate
- These can be cooked on the BBQ, just grill as you normally would until the meat is cooked to your preference. I prefer a bit crispy on the outside (I know – weird) tender inside if making ribs, but my husband and son like less crispy so I make a few of each.
- If you choose to do in the oven, I recommend either a baking sheet or a shallow baking dish at 350*F – cooked to your preference
- Garnish with generous amount of cilantro and a bit of lime juice – serve