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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Used this on a grilled leg of lamb and it was fabulous! Can't wait to try it on other cuts of meat. Very flavorful, very garlicky. The amounts can be adjusted to your tastes, but I love garlic so used a lot. The anchovy paste can also be omitted, but it just adds a little depth and tang. Had to post it so I always have it on hand. Makes enoug to marinade 2-3 lbs. of meat. Ingredients:
10 -15 garlic cloves, crushed |
1/4 cup parsley, chopped |
4 sprigs rosemary, leaves removed, chopped |
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme |
1/2 lemon, juice and zest |
1 teaspoon anchovy paste |
1 teaspoon dijon mustard |
1 teaspoon kosher salt |
1 teaspoon black pepper |
1/4 cup red wine vinegar |
1/2 cup olive oil |
Directions:
1. Mix together first 8 ingredients.
2. Add olive oil. (Pulse in a food processor or blender if available but leave garlic and rosemary chunky so pieces of it stick to the meat while grilling.).
3. Add meat and marinate several hours up to overnight. The longer, the stronger!
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