Lemon, garlic and herb marinade
Author: Maureen Clark
Recipe type: Marinade
Cuisine: European
Serves: 1 batch
- 1 lemon (pared)
- Juice of ½ lemon
- 2 sprigs fresh Rosemary
- 4 sprigs fresh Thyme
- 2 small bay leaves
- 1 garlic clove
- 1 teaspoon red peppercorns
- Rock salt
- 150 ml olive oil
- Using a vegetable peeler gently pare the skin of the lemon. Cut in half and juice.
- Wash and strip both the rosemary stalks and thyme sprigs.
- Finely chop bay leaves into strips, finely slice garlic.
- Place all above ingredients in a pestle and mortar. Gently pound the mixture until releasing all the essential oils.
- Place the ingredients in a bowl, add red crushed peppercorns, olive oil, lemon juice and salt.
- Set aside to infuse.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2019/04/09/cooks-notes-the-quintessential-lemon/
3.5.3208