« Take Me Back
Prep Time:
15 Minutes
Marinade Time:
1 to 8 Hours
Grill time:
15 to 20 Minutes

Beer Marinated Lamb

with Chimichurri

Posted on by Andrea Alden
Beer Marinated Lamb
Serves 4
Prep Time:
Marinade Time: 1 to 8 Hours
Grill time: 15 to 20 Minutes
To celebrate National Lager Day, I decided to make something that I haven’t tried in a long while - Beer Marinated Lamb with Chimichurri. Okay, let me clarify. I’ve made loads of lamb after falling in love with this meat when I started working on this blog; however, I haven’t tried chimichurri in a while. Not being a fan of cilantro, it’s kind of obvious why. I figured that my tastes have expanded and evolved since making Ted Reader’s Mesquite Planked Leg of Lamb. Still not a huge fan of cilantro, or chimichurri, but the lamb was cooked to perfection, and the lager marinade made up for that. 
This looks delicious
This looks delicious
Talk about eat your greens
Talk about eat your greens
There's no bad angle
There's no bad angle

Beer Marinated Lamb

Serves: 4       Total Time: 40 Minutes + Marinade


  • 1 boneless leg of lamb
  • 1 tall can, about 2 cups, of your favorite lager, for a real treat use something local
  • 2 cloves garlic, minced
  • 2 tbsp. honey
  • salt and freshly ground black pepper to taste
  • a few fresh basil leaves


  • 1 cup of fresh parsley, washed and thoroughly dried
  • 1 cup of fresh cilantro, washed and thoroughly dried
  • 2 sprigs of fresh oregano, stems removed
  • 2 cloves of garlic, minced
  • 2 tbsp. red wine vinegar
  • splash of lager
  • ½ cup of olive oil
  • lime zest, salt and pepper to taste 


Step 1
Whisk together the lager, garlic, honey, salt, pepper, and bay leaves. Slice the lamb into large cubes, about 2x2-inches. Submerge the lamb into the lager mixture and marinate in the refrigerator until you are ready to grill.
Step 2
Preheat your grill to around 400°F. Grill the lamb over direct heat for 7 minutes per side, or until an internal temperature of 160°F.
Step 3
While the lamb is grilling, use a food processor to make the chimichurri. Pack the parsley, cilantro and oregano into the bowl of a food processor. Pulse until chopped a little. Add the garlic and turn the machine on to low. Pour the vinegar and lager in while it’s going. Slowly add the olive oil in a steady stream until everything is well mixed. Season with zest, salt, and pepper, giving a couple more quick pulses to mix.
Step 4
Once cooked, remove the lamb from the skewers and top with chimichurri. Serve any additional chimichurri on the side for dipping.

Beer Marinated Lamb with Chimichurri was good, but definitely, could take or leave the cilantro. Even extra garlic wasn’t enough to mask cilantro’s flavor for my taste, but the lamb was good, very good. The marinade caramelized on the surface of the meat adding to the earthy-smokiness that lamb already has. Yum! I want to know, how do you feel about cilantro?

Happy Grilling! 

Related Articles

    • Lamb Keema with Grilled Curry Potatoes - Lamb Keema with Grilled Curry Potatoes was fragrant, delicious, and filling. Perfect for a meal on a cool fall evening. If you're a mea...
    • Lamb & Beef BBQ Gyros - Lamb & Beef BBQ Gyros are delicious! I am still eating leftovers and wondering when I can make another batch. Now there is a bit of...
    • Veal Tenderloin - Recipe courtesy Chef Ted Reader from Sticky Fingers and Tenderloins. Photography by Andrea Alden Check out our quick video on how to...
    • Slow Roasted Leg of Lamb - This meal was delicious, succulent, and perfect for an autumn evening after a day’s worth of fall home maintenance. It was a litt...
    • Soy and Honey Marinated Duck - Soy and Honey Marinated Duck with Broccoli Fried Rice is delicious and really hit the spot when craving something from the Far East. Re...