Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish Number Of Ingredients 7 Steps:
Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally. Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper. Cook meat as desired. Garnish withherbs; serve with lemon wedges.
Time 5m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.
Time 10m Yield 1 cup Number Of Ingredients 8 Steps:
Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
Time 5m Yield 8 Number Of Ingredients 10 Steps:
In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.
Time 2h30m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours. Preheat an outdoor grill to medium heat. Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally. Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350ºF / 175ºC. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!) Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C Serve with roasted veggies. Enjoy!
Time 10m Yield 4 Number Of Ingredients 10 Steps:
Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
Number Of Ingredients 0 Steps:
Whisk together 1 cup extra-virgin olive oil, 1 cup coarsely chopped mixed fresh herbs (such as oregano, thyme, savory, flat-leaf parsley, and rosemary; chop extra and reserve for garnish), 12 coarsely chopped garlic cloves, finely grated zest of 2 lemons, 1 1/2 teaspoons coarse salt, and 1 teaspoon freshly ground pepper in a nonreactive dish. Makes enough for 2 1/2 pounds meat or fish plus more for brushing. Refrigerate until ready to use, up to 1 day.
Yield Makes about 2 1/2 cups Number Of Ingredients 7 Steps:
Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.
Time 10m Yield 1/2 cup, 2-4 serving(s) Number Of Ingredients 8 Steps:
Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using). Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant. Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary. Now stir in the lemon juice and the olive oil and mix together. Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies. Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking. Pour any marinade left in the bowl over the meat while it cooks.
