LEMON-ROSEMARY MARINADE

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Lemon-Rosemary Marinade image

This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 2 pounds lamb

Number Of Ingredients 6

6 garlic cloves, minced
2 shallots, thinly sliced
1/4 cup chopped fresh rosemary, plus 4 sprigs
1/4 cup chopped fresh oregano, plus 4 sprigs
1 1/2 cups extra-virgin olive oil
1/2 cup fresh lemon juice

Steps:

  • Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
  • If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

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