Garlic Rosemary Lamb Marinade

Ingredients

• 1–2 lb Queen City Farm pastured lamb (chops, steaks, or leg)
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Directions

1. 1

   Whisk the olive oil, garlic, rosemary, salt, pepper, and lemon juice together.

2. 2

   Add the lamb and turn to coat in a bowl or zip-top bag.

3. 3

   Marinate in the refrigerator: 1–2 hours for chops or steaks, 4–8 hours (up to overnight) for a leg or larger cuts.

4. 4

   Wipe off the excess marinade, let the lamb come to room temperature, then grill, sear, or roast.