Lemon-Rosemary Marinade
Marsha Byers Mays
ingredients
- 1/3 cup olive oil
- 1 lemon, thinly sliced
- 6 sprigs rosemary
- 4 cloves garlic, chopped
- 1/2 teaspoon Kosher salt
directions
- 1
COMBINE all ingredients in large resealable plastic bag. Add 2 pounds of poultry, meat, seafood, or vegetable and refrigerate, covered, at least 20 minutes and up to overnight.
- 2
TURN the food occasionally so all the surfaces are exposed to the marinade.
- 3
REMOVE food from container and shake off the excess liquid.
- 4
COOK on a lightly oiled grill to the desired doneness.
notes
BEST WITH: Bone-in chicken pieces, lamp chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onion.
Source: Real Simple
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