Mediterranean Marinade for Lamb
This makes a lovely, summery, fresh-tasting marinade for your grilled or barbecued lamb chops. I’ve, ahem, ‘borrowed’ it from British chef Jamie Oliver, who I’m sure won’t mind.
This makes a generous amount for four small chops and could no doubt go further.
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You will need:
A couple of sprigs of rosemary
3 cloves of garlic, crushed
3 tablespoons of olive oil
2 lemons – the peeled zest and juice
Mix all your ingredients together and inhale – the scent is wonderful. Then add your meat and marinate for an hour or so before cooking.
Remove the zest and larger sprigs of rosemary before grilling or barbecuing the meat.
Tip: In France, flageolet beans are hugely popular with lamb, so I tend to open a tin, drain and rinse the beans, then warm them gently in a saucepan with the marinade liquid, to give them that extra zing.
Happy summer eating!
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