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Lemon-Rosemary Marinade

This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.

  • yield: Makes enough for 2 pounds lamb




  • 6 garlic cloves, minced
  • 2 shallots, thinly sliced
  • 1/4 cup chopped fresh rosemary, plus 4 sprigs
  • 1/4 cup chopped fresh oregano, plus 4 sprigs
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 cup fresh lemon juice

Cook's Note

This marinade works best with lamb chops, rack, steaks, or butterflied leg of lamb. Marinate the lamb overnight, and then grill over medium-high heat to desired doneness.


  1. Step 1

    Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.

  2. Step 2

    If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Martha Stewart Living, July 2008

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