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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon-Rosemary Marinade Recipe

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This recipe for Lemon-Rosemary Marinade is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 garlic cloves minced
2 shallots (thinly sliced)
1/4 c chopped fresh rosemary
4 sprigs fresh rosemary
1/4 c chopped fresh oregano
4 sprigs fresh oregano
1-1/2 c extra-virgin olive oil
1/2 c fresh lemon juice
Directions:
Directions:
1. Whisk together garlic,shallots, rosemary, oregano, oil and lemon juice in a medium non-reactive bowl. Use marinade immediately.
2. Marinade may be turned into a finishing sauce. After removing meat, pour into non-reactive sauce pan and boil for 3 minutes. Brushed on cooked meat just before serving.
Personal Notes:
Personal Notes:
This is a good marinade for rich lamb.

 

 

 

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