Prep 10 mins
Cook 0 mins
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.
- 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
- Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
- Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
- Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
- Now stir in the lemon juice and the olive oil and mix together.
- Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
- Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
- Pour any marinade left in the bowl over the meat while it cooks.
Good marinade. Flavors mixed well, and were subtle. I actually cut the recipe in half for what I was doing. My lemon was not usable so I ended up using lemon juice so I used some lemon pepper seasoning in place of the pepper. I actually used this marinade over diced potatoes in the oven. (Baked at 375 for 40 minutes.) Next time I'm going to make sure I have the actual lemon, and I think I'll make it up ahead of time to let the flavors marry a bit more before baking on the potatoes.