How long can you marinate leg of lamb before cooking?

  • Posted by: sandi
  • April 9, 2015


Assonta W. April 14, 2015
I love all of those answers...I'll add my two cents. My favorite so far is the Giada DeLaurentis recipe. It's soo good!
bigpan April 10, 2015
If you can, debone the leg, cook on a rotisserie with a dry rub of herbs in a bit of olive oil, and squeeze lemon juice on it periodically as it spins around.
Use your instant read thermometer and allow resting time.
Can't fail
Kristen W. April 10, 2015
Incidentally, I just saw that my Trader Joe's now sells preserved lemon, in case you decide to leave it out of the marinade and add it later (if you don't happen to have any on hand).
MTMitchell April 9, 2015
We just marinated a butterflied leg of lamb (~7 pounds) overnight in olive oil, lots of garlic, lots of herbs, pepper, onions and lemon juice. It was delicious and not mushy/ oddly textured. We did turn it in the marinade a bunch of times and grilled it, if that makes any difference.
sexyLAMBCHOPx April 9, 2015
theKitchen, as always, has great information. Although they don't recommend marinating a leg of lamb (reasons mentioned in the link article, 2-3 hours at most.
CanadaDan April 9, 2015
I wouldn't do more than a few hours if using lemon juice to marinade. It will start to cook the meat and maybe make part of t mushy. I'd do a mess acidic marinade with olive oil, garlic, mint and Rosemary (I did that for Xmas and turned out great). That you can marinade for up to 2 days but with acids it's less forgiving because it'll break down the meat...
sandi April 9, 2015
Great idea ...thanks - 2:1 olive oil to lemon juice?
CanadaDan April 9, 2015
I would honestly leave it out. Don't think it's necessary but if you want that lemon flavour that goes so well with lamb then Zest a few lemons and add them to the oil with the herbs. For my lamb I finished it with finely sliced preserved lemon but unless you started those a month ago I doubt you have any.
CanadaDan April 9, 2015
To clarify I mean to zest the lemons and add the Zest to the marinade. Less acid. More flavour.
sandi April 9, 2015
Lemon juice w/herbs
bigpan April 9, 2015
Depends on the type of marinade you are using... Oil and acid, yogurt, dry rub, etc.
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