GARLIC ROSEMARY-MARINATED LAMB CHOPS
Steps:
- Preheat the broiler. In a small bowl stir together the zest, the garlic paste, the rosemary, the oil, and pepper to taste, rub the lamb chops with the marinade, and let them marinate on a plate for 20 minutes. Broil the lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.
TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
LEMON-ROSEMARY MARINADE
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
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.
LEMON, HERB & GARLIC MARINADE
I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. Use this marinade for steak, chicken or fish. It imparts a wonderful flavour. We had it with steak and it made it beautifully moist and tender and lemony - quite a different taste for steak but absolutely delicious! Quantities given should make enough to marinade 2-3 steaks or 2 large chicken breasts or 4 fillets of fish.
Provided by Kookaburra
Categories Lemon
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.
GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE
The lemon and rosemary add a wonderful flavour to this marinade while the olives add a richness. Easy to make and great to taste. Cooking time includes 20 minutes of marniating. Reicpe Source: Tufts University guide to Healthy Living Magazine
Provided by heather in Ont
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 portions and place in a shallow dish.
- Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
- Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
- Cover and marinate in the refrigerator for 20 to 30 minutes.
- Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
- While salmon marinates, heat grill to medium-high.
- Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
- Do not spray a hot grill with cooking spray; it could cause an explosion.
- Place salmon pieces skin side up, on grill.
- Close lid and cook for 4 minute.
- Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
- Serve the salmon with the sauce and lemon or lime wedges.
ROSEMARY LEMON GRILLED CHICKEN
This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.
Provided by ANGELLACHELLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h23m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
- Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
- Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
- Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
SWORDFISH MARINATED IN LEMON, ROSEMARY AND GARLIC
Steps:
- Combine the lemon zest, oil, rosemary and garlic on a large, shallow platter or a tray large enough to hold the swordfish steaks in a single layer. Add the swordfish, sprinkle with salt and pepper and turn to coat with the marinade. Cover and marinate in the refrigerator for 1 to 2 hours.
- Brush the grill or broiler pan with a thin film of oil. Just before serving time, preheat the grill or broiler. Transfer the swordfish to grill or broiler pan, reserve the marinade left on the platter. If broiling, adjust the oven rack so that the tops of the fish are about 3 inches from the heat source. Grill or broil until lightly browned, 5 to 8 minutes, depending on the intensity of the heat. Using a spatula, carefully turn each steak. Spoon any marinade and pieces of lemon zest and rosemary onto the tops of the steaks. Broil until lightly browned and the center of the fish is opaque when tested with the tip of a knife, about 5 to 8 minutes. Serve garnished with capers and lemon wedges.
ROSEMARY MUSTARD MARINADE
This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.
Provided by Alejandro Junger
Categories HarperCollins Marinade Rosemary Mustard Lemon Juice Garlic Soy Sauce
Yield 1 cup
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients in a bowl, or blend them in a blender, until the mixture is well combined.
- Refrigerate the marinade in a container for up to one week.
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