Equipment
* optional
Ingredients
Base Liquids
- 120 ml extra virgin olive oil
- 60 ml lemon juice, freshly squeezed
Aromatics and Seasoning
- 5 g lemon zest, finely grated
- 15 g fresh dill, finely chopped
- 3 garlic, minced
- 10 g kosher salt
- 4 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 139 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 15 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 487 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 37 mg
- Calcium
- 11 mg
- Iron
- 0.3 mg
- Magnesium
- 3 mg
- Phosphorus
- 6 mg
- Zinc
- 0.1 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 10 g
Sources: USDA FoodData Central
Method
Wash and dry the lemon. Use a microplane to remove the yellow zest, taking care to avoid the bitter white pith underneath.
Cut the zested lemon in half and use a citrus juicer to extract the juice. Remove any seeds.
On a cutting board with a chef knife, finely chop the fresh dill and mince the garlic cloves.
In a mixing bowl, combine the olive oil, lemon juice, lemon zest, chopped dill, minced garlic, kosher salt, and black pepper.
Whisk all the ingredients vigorously until the oil and lemon juice temporarily emulsify into a cloudy, slightly thickened mixture.
Place your lamb cuts into a non-reactive container and pour the marinade over them, turning the meat to coat evenly. Cover and refrigerate for at least 2 hours before broiling. Always cook lamb to a safe internal temperature of at least 63C or 145F.
Chef's Notes
- Always reserve a small portion of the untouched marinade before adding the raw lamb if you wish to use it later as a finishing sauce or dressing.
- Using a non-reactive container like glass, ceramic, or a food-safe plastic bag is crucial. Metal bowls can react with the lemon juice, imparting a metallic taste to the lamb.
- For maximum flavor penetration, lightly score the fat cap of your lamb cuts before applying the marinade.
- When broiling the marinated lamb, pat off excess marinade with a paper towel right before cooking to prevent the garlic and herbs from burning under the intense overhead heat.
Storage
Refrigerator: 1 week — Store in an airtight container before adding raw meat. Must be discarded immediately if it has touched raw meat.
Freezer: 3 months — Freeze in ice cube trays for easy portioning later.
Troubleshooting
Marinade separates into distinct oil and liquid layers
Cause: Oil and lemon juice naturally separate over time as the emulsion breaks
Fix: Simply re-whisk or aggressively shake the container to temporarily bring the emulsion back together
Prevention: Whisk vigorously immediately before pouring over the lamb
Broiled lamb has a mushy exterior texture
Cause: The meat was left in the acidic marinade for too long, causing the proteins to chemically cook and break down
Fix: Cannot be fixed once the proteins are broken down
Prevention: Do not exceed 24 hours of marinating time
Cultural Context
The combination of lemon, dill, and olive oil forms a foundational flavor trinity across Eastern Mediterranean and Levantine cuisines. The bright acidity of the citrus and the herbaceous freshness of the dill are uniquely suited to cut through the rich, distinctively gamey fat profile of lamb.
