Best 4 Lemon Rosemary Marinade Recipes
Are you looking for a delightful and zesty marinade to elevate the flavors of your favorite dishes? Look no further than the exquisite lemon rosemary marinade. This aromatic blend of citrusy freshness and earthy herbal notes will transform your culinary creations into a symphony of tastes. With just a few simple ingredients, you can unlock a world of culinary possibilities that will tantalize your taste buds and leave you yearning for more. Prepare to embark on a flavor journey like no other as we unveil the secrets behind the perfect lemon rosemary marinade.
Check out the recipes below so you can choose the best recipe for yourself!
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
LEMON-ROSEMARY MARINADE
This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 2 pounds lamb
Number Of Ingredients 6
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
- If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
GRILLED SALMON WITH LEMON-ROSEMARY MARINADE & SAUCE
The lemon and rosemary add a wonderful flavour to this marinade while the olives add a richness. Easy to make and great to taste. Cooking time includes 20 minutes of marniating. Reicpe Source: Tufts University guide to Healthy Living Magazine
Provided by heather in Ont
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into 4 portions and place in a shallow dish.
- Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl.
- Use 2 tablespoons of the lemon juice mixture to marinate the salmon.
- Cover and marinate in the refrigerator for 20 to 30 minutes.
- Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce.
- While salmon marinates, heat grill to medium-high.
- Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel).
- Do not spray a hot grill with cooking spray; it could cause an explosion.
- Place salmon pieces skin side up, on grill.
- Close lid and cook for 4 minute.
- Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness.
- Serve the salmon with the sauce and lemon or lime wedges.
LEMON-ROSEMARY MARINADE FOR LAMB
The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.
Provided by Chef mariajane
Categories Lamb/Sheep
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
- If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
- Makes enough for 2 pounds of lamb.
Nutrition Facts : Calories 1483.1, Fat 162.5, SaturatedFat 22.5, Sodium 9.2, Carbohydrate 12.6, Fiber 1.7, Sugar 1.7, Protein 1.6
Tips:
- Choose the right cut of meat: For best results, use a cut of meat that is flavorful and has a good amount of fat, such as flank steak, skirt steak, or pork shoulder.
- Use fresh herbs: Fresh herbs, such as rosemary, thyme, and oregano, will give your marinade the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
- Don't over-marinate: Over-marinating can toughen the meat. For most cuts of meat, 24 hours is the maximum amount of time you should marinate it. For more tender cuts of meat, such as chicken or fish, 12 hours is sufficient.
- Bring the meat to room temperature before cooking: This will help the meat cook evenly. Remove the meat from the refrigerator about 30 minutes before you plan to cook it.
- Cook the meat over high heat: This will help to sear the meat and lock in the juices. If you are grilling the meat, cook it over direct heat for a few minutes per side, or until it reaches the desired doneness.
Conclusion:
A flavorful marinade can take your grilled meat to the next level. With a few simple ingredients, you can create a marinade that will tenderize the meat, add flavor, and help to prevent it from drying out. So next time you're grilling, don't be afraid to experiment with different marinade recipes. You might just be surprised at how delicious your grilled meat can be!
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