I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. Use this marinade for steak, chicken or fish. It imparts a wonderful flavour. We had it with steak and it made it beautifully moist and tender and lemony - quite a different taste for steak but absolutely delicious! Quantities given should make enough to marinade 2-3 steaks or 2 large chicken breasts or 4 fillets of fish.
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- 1 teaspoon fresh rosemary (leaves only)
- 1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 pinch lavender flowers (optional) or 1 pinch lavender leaves (optional)
- 1/2 teaspoon freshly ground black peppercorns
- 1 pinch sea salt
- 2 garlic cloves, peeled and sliced
- 1/2 lemon, juice and zest of, finely grated
- 4 tablespoons extra virgin olive oil
- 1Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
- 2Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
- 3Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
- 4Now stir in the lemon juice and the olive oil and mix together.
- 5Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
- 6Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
- 7Pour any marinade left in the bowl over the meat while it cooks.
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Nutritional Facts for Lemon, Herb & Garlic Marinade
Serving Size: 1 (22 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 246.7
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 3.7 g
- Cholesterol 0.0 mg
- Sodium 291.9 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 0.2 g