Lemon-Rosemary Marinade

Lemon-Rosemary Marinade
Marcus Nilsson
five_whole_stars
Click a Star to Rate This Recipe
preparation
10
minutes
cooking
10
minutes
Serves 6-8

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 the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.
  2. Add 2 pounds of poultry, meat, seafood, or vegetables and refrigerate, covered, at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)
  3. Turn the food occasionally so all surfaces are exposed to the marinade.
  4. Before cooking, remove the food from the container, shake off the excess liquid, and discard the marinade. (Always toss a marinade once you’ve soaked raw meat in it―the mixture may be contaminated with bacteria).
  5. Cook on a lightly oiled grill to the desired doneness.
     
    Best with: Bone-in chicken pieces, lamb chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onions.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories 113
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 161 mg
  • Protein 0 g
  • Carbohydrate 2 g
  • Sugar 0 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 14 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments