Italian Recipes Blog

Lemon Garlic Rosemary Marinade

An Italian marinade for meat, fish, and fowl.

To a mixing bowl add 4 cloves minced garlic, 1 teaspoon pepper, 2 tablespoons chopped rosemary (fresh is best) , 4 tablespoons olive oil, the juice of one fresh lemon and lemon zest. You can also add a pinch or two of red pepper flakes.

This is actually as much a basting sauce as it is a marinade.

To use it, add your meat, fish or fowl, stir to coat and let sit for at least 5 minutes. You can leave it longer, but 5 minutes is enough before you put your meat on the grill.

It is great with lamb chops. See Marinated Lamb Chops.

Rosemary is very easy to grow on your window sill. And it is always nice to have some for garnish.

 

In fact, we always keep fresh basil, rosemary, mint and oregano plants on the window sill. We don't fool ourselves as to our ability to grow them. We use them and when they looked used, we replace them with fresh plants we buy at the market. Whatever was left we dry.

The fresh spices are not only used for spicing foods, but also for garnishing.

People eat with their eyes. And a sprig or two of green makes a difference.

And as far as marinades and salad dressings go, they not only add more flavor, but they make them look better.

But do start with the marinade recipe in this page.

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