Best 6 Lemon Myrtle And Thyme Marinade Recipes
Lemon myrtle and thyme marinade is a delicious and flavorful way to add a unique twist to your favorite dishes. The combination of zesty lemon myrtle and fragrant thyme creates a marinade that is both complex and versatile. Whether you're looking for a marinade for grilled chicken, roasted vegetables, or even fish, this marinade is sure to please. The end result is a dish that is packed with flavor and sure to impress your friends and family.
Let's cook with our recipes!
LEMON MYRTLE AND THYME MARINADE
Make and share this Lemon Myrtle and Thyme Marinade recipe from Food.com.
Provided by Jubes
Categories Australian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a non-reactive dish -- glass or ceramic dish.
- Season well with salt and pepper.
- add meat, poultry or fish. Turn to coat in the marinade and refrigerate for 2-3 hours to marinate.
Nutrition Facts : Calories 165.4, Fat 18, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 2.1, Fiber 0.1, Sugar 0.5, Protein 0.1
LEMON HERB MARINADE
This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
- Remove meat from marinade; discard marinade. Cook meat as desired.
Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g
THYME, SHALLOT, AND LEMON MARINADE
This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.
Provided by Martha Stewart
Yield Makes 2/3 cup; enough for 2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
- Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.
THYME, SHALLOT, AND LEMON MARINADE
Steps:
- Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.
MARINATED LEMON, THYME AND GARLIC LAMB CHOPS
Made this for dinner last night and it was awesome! I used shoulder lamb chops, but any cut will do. Came out very tender and moist on the barbecue grill. This same recipe can also be used to marinate chicken or pork. It is delicious!
Provided by Marie
Categories Lamb/Sheep
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice, thyme and garlic in a shallow dish.
- Season with salt and pepper to taste, place chops in and turn over once to coat the meat.
- Cover and marinate in the refrigerator for at least one hour or up to four hours.
- Cook over high heat on barbecue grill to desired doneness.
Nutrition Facts : Calories 244.2, Fat 27, SaturatedFat 3.7, Sodium 0.9, Carbohydrate 1.7, Fiber 0.2, Sugar 0.4, Protein 0.1
LEMON-THYME SAUCE
Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.
Number Of Ingredients 7
Steps:
- Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the thyme and shallot, and cook for about 2 minutes. Sprinkle the flour into the pan, then cook for 1 minute. Whisk in the chicken stock, bring it up to a bubble, and cook until thickened, 2 minutes. Add 2 teaspoons of lemon zest and the juice of the zested lemon, and season with salt and pepper. Pour the sauce over the chicken or pork and serve.
Tips:
- To make the most of the lemon myrtle and thyme marinade, use fresh herbs whenever possible. Fresh herbs will provide the best flavor and aroma.
- If you don't have fresh lemon myrtle, you can use dried lemon myrtle instead. However, be sure to use less dried lemon myrtle than fresh, as it is more concentrated.
- The marinade can be used on a variety of meats, including chicken, fish, and pork. It can also be used on vegetables.
- The marinade should be refrigerated for at least 30 minutes before using. However, the longer the meat is marinated, the more flavorful it will be.
- When cooking the marinated meat, be sure to cook it over medium heat. This will help to prevent the marinade from burning.
Conclusion:
The lemon myrtle and thyme marinade is a delicious and easy way to add flavor to your favorite dishes. It is perfect for grilled meats, roasted vegetables, and even salads. With its unique citrusy and herbal flavor, the lemon myrtle and thyme marinade is sure to impress your taste buds.
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