Time 10m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a food processor or blender, mix all the herbs, garlic and lemon juice. Slowly add olive oil and blend. Add zest. Pour marinade over olives. They can be served immediately but will improve with a day to marinate.
Time 1h25m Yield 4 servings Number Of Ingredients 8 Steps:
In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Call yourself a superstar! March - Why We Love: Lemons
Yield Makes about 1/2 cup Number Of Ingredients 6 Steps:
Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine.
Yield Makes enough for 2 pounds lamb Number Of Ingredients 6 Steps:
Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately. If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
Time 10m Yield 10 Number Of Ingredients 7 Steps:
In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat. Remove meat from marinade; discard marinade. Cook meat as desired.
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.
