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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.


# # # # # # # # # # # # #


  • Carbohydrates: 246.8
  • Fats: 41.0
  • Dietary Fiber: 1.0
  • Minerals: 12.0
  • Proteins: 0.0
  • Vitamins: 18.0
  • Water: 0.0


  1. Roughly chop the rosemary leaves
  2. Thyme leaves
  3. And lavender flower / s or leaves
  4. Place herbs
  5. Salt and pepper into a mortar and pound with a pestle
  6. Until herbs are crushed and fragrant
  7. Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary
  8. Now stir in the lemon juice and the olive oil and mix together
  9. Pour mixture into a small screwtop jar
  10. Fix lid securely and shake vigorously until mixture thickens and emulsifies
  11. Pour over meat
  12. Cover and marinade in the refrigerator for 1-2 hours before cooking
  13. Pour any marinade left in the bowl over the meat while it cooks

Step 8

Total Time in Minute 10

Ingredients Count 8

cooking lemon  herb   garlic marinade

See More Relate Photo


Fresh rosemary

Fresh thyme leaves

Lavender flowers

Black peppercorns

Sea salt

Garlic cloves


Juice and zest of

Extra virgin olive oil

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