Lemon-Rosemary Marinade for Lamb

The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.

• Ready In: 10 mins
• Serves: 2-4

Ingredients

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

Directions

1. Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
2. If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
3. Makes enough for 2 pounds of lamb.