Greek Yogurt Lamb Marinade

Ingredients

• 1–2 lb Queen City Farm pastured lamb (cubed for kebabs, or chops)
• 1 cup plain Greek yogurt
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon kosher salt

Directions

1. 1

   Whisk the yogurt, garlic, oregano, cumin, olive oil, lemon juice, and salt together.

2. 2

   Add the lamb and turn to coat fully.

3. 3

   Marinate in the refrigerator 2–8 hours (up to overnight for chops).

4. 4

   Scrape off the excess yogurt so it doesn't burn, then grill or broil.