This easy marinade is bursting with lemon, herbs, and spices perfect for lamb all in a freezer bag that will make the most tender lamb with fabulous flavors then with this easy pistachio pesto it's over the top delicious.
We have cooking methods for slow cooking, air frying, and grilling, depending on if you're using boneless, bone-in, or cubed lamb we got you covered.
One thing you just have to remember is to take it out and thaw it overnight in the fridge, then it will be ready to cook.
Cooking the meat, using an instant-read meat thermometer will ensure it's cooked perfectly to your liking plus we added a meat chart below.
Scroll down to the printable recipe card and check out the suggestions and tips we have along the ways below.
Easy Steps For Lamb Pistachio Pesto Freezer Marinade
- mix the ingredients in a bowl
- cut the meat using in small chunks or leave whole
- place in the freezer bag with marinade ingredients
- seal and freeze for up to 8 months
- choose a cooking method and cook the meat
- serve with rice almondine, sauteed vegetables, or potato wedges
Bake, Pan Fry, Grill, or Air Fry Methods for Chicken
- NOTE: Check the lamb using a meat thermometer in the thickest part make the pesto sauce separately:
- Broiled or Baked: Preheat the oven to Hi for broil or 400 degrees. Place the coated lamb on a greased baking sheet or cast iron buttered skillet. Spray with cooking oil or drizzle with vegetable oil. Bake for 10 to 15 minutes stirring a few times
- Grill: For kabobs, soak the skewers first in water for at least 30 minutes. Thread the meat on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping. Or for chicken breasts whole and grill for 8 to 11 minutes or until juices run clear.
- Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the meat and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer refer to the meat chart
- Slow Cooker: If using lamb sear on the stovetop first, this is best to use a lamb cut roast. Pour thawed sauce liquid and meat. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done. make pesto sauce separately.
- Sauteed: Place in a heated medium-size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until however you like your lamb cooked.
Ingredients You Will Need
- red wine Burgundy preferred (use white wine if making chicken or pork)
- olive oil or canola oil
- cloves crushed garlic
- fresh lemon, sliced thinly
- fresh minced parsley basil
- salt-pepperdash cayenne pepperdash of thyme
- and a sprig of rosemary
- boneless ribeye, sirloin steak, boneless pork, or chicken leave whole or cubed for skewers
More Recipes to Try
Freezer Wine Marinade for Steak
Freezer Marinade for Sweet and Sour Jam Meats
Freezer Marinade for Mexican Chicken
Freezer Marinade for Peanut Butter Chicken
Freezer Marinade for Roasted Chicken Garlic
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Easy Pesto Sauce
Don't let the word gourmet run you off this pesto sauce is so simple and will wow your friends and family with envy that you made this meal.
The lamb can be dressed with a garnish of lemon wedges, sprigs of rosemary, fresh mint, and any mint jelly to make the presentation just beautiful.
Leave the pesto sauce off to the side and let them spoon it over the meat or use it as a dipping sauce.
Freezer Marinade For Lamb Pistachio Pesto
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy lamb freezer marinade ready for any cooking method seasoned perfectly with a pesto pistachio sauce.
Ingredients
- 1 1/2 teaspoons pepper
- 1 teaspoon dried thyme
- 4 whole garlic cloves
- 1 teaspoon crushed oregano
- 1 teaspoon crushed dried or chopped fresh mint
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 pounds lamb loin chops or boneless cubed (you can also use chicken for this recipe)
- Pistachio Sauce
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/4 cup reduced-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup pistachio nuts
Instructions
- In a freezer bag add the garlic cloves, pepper, herbs and spices, lemon juice, and salt; shake until blended.
- Add olive oil and lamb chops, seal the bag tightly and turn to evenly coat.
- Place in the freezer up to 8 months or if ready for use today, put into the refrigerator for up to 2 hours to marinate.
- If frozen, thaw in the refrigerator overnight, never on the counter to avoid contamination.
- When ready to cook:
- Refer to cooking methods under Notes
- Pistachio Pesto Sauce:
- Combine in a saucepan, sauce ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook for 10 minutes.
- Process pistachios in a food processor until finely ground.
- Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
- Grilling Method:
- Place lamb chops on the grill (discard marinade); grill 3–4 minutes on each side for medium-rare or until lamb is done to your preference.
- Serve sauce over lamb chops.
- Note:if using chicken always check for the internal temperature to be at 165 degrees in the thickest part.
- After the meat thaws cook it within 3 days.
Notes
Bake, Pan Fry, Grill, or Air Fry Methods for Chicken
- NOTE: Check the lamb using a meat thermometer in the thickest part make the pesto sauce separately(you can use chicken instead of lamb for this recipe:
- Broiled or Baked: Preheat the oven to Hi for broil or 400 degrees. Place the coated lamb on a greased baking sheet or cast iron buttered skillet. Spray with cooking oil or drizzle with vegetable oil. Bake for 10 to 15 minutes stirring a few times
- Grill: For kabobs, soak the skewers first in water for at least 30 minutes. Thread the meat on the skewers and grill for 4 to 7 minutes on each side on a preheated grill. Use the sauce for dipping. Or for chicken breasts whole and grill for 8 to 11 minutes or until juices run clear.
- Air Fry: Preheat the air fryer for 3 minutes at 400 degrees. Add the meat and air fry for 5 minutes, flip and continue cooking in the air fryer until the internal temperature with an instant-read thermometer refer to the meat chart
- Slow Cooker: If using lamb sear on the stovetop first, this is best to use a lamb cut roast. Pour thawed sauce liquid and meat. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done. make pesto sauce separately.
- Sauteed: Place in a heated medium-size fry pan with 1 tablespoon olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness. Cook until however you like your lamb cooked.
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Try Some of Our Other Favorite Recipes
Freezer Marinade Sweet and Sour Jam Recipe
Bourbon Chicken
Mandarin Orange Pork Chops
Easy Fried Rice
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.
