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Dirk Bester

Citrus & Rosemary Leg of Lamb Marinade

This is a vibrant, Mediterranean-inspired blend recipe designed to elevate roasted or grilled meats.
It balances the bright, zesty tang of fresh lemon and orange juices with the earthy depth of finely diced rosemary and crushed garlic. A touch of raw, locally sourced honey rounds out the profile with a subtle sweetness, helping the marinade caramelize beautifully during cooking. It takes just 15 minutes to whisk together and is perfect for giving a leg of lamb a deeply flavorful, aromatic crust.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 5 garlic cloves crushed
  • 5 twigs of rosemary diced
  • 1 tbsp olive oil
  • 2 lemons juiced
  • 1 orange juiced
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp honey raw, locally sourced

Method
 

Prep the Aromatics:
  1. Crush and finely chop the 5 garlic cloves, then add them to a medium mixing bowl.
  2. Strip the leaves from the 5 twigs of rosemary, dice them finely, and add them to the bowl with the garlic.
Build the Marinade:
  1. Pour in 1 tbsp of olive oil.
  2. Add 1 tbsp of salt and 2 tbsp of honey.
  3. Grind in 1 tbsp of black pepper.
  4. Squeeze the juice of 2 lemons and 1 orange directly into the bowl, ensuring no seeds drop in.
Mix:
  1. Use a spoon or fork to whisk and thoroughly mix all the ingredients together until the honey dissolves and the marinade is well combined.
Coat and Marinate:
  1. Place your meat into a large plastic marinating bag.
  2. Pour the prepared liquid marinade over the meat.
  3. Press out any excess air, tie the bag tightly, and massage the marinade thoroughly into the meat to ensure even coverage before letting it rest or put it right back into the freezer for later use.