See page 625 for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.
Recipe information
Yield
makes about 1/2 cup
Ingredients
1/3 cup extra-virgin olive oil
2 sprigs fresh rosemary, crushed
3 sprigs fresh thyme
3 large cloves garlic, peeled and smashed
Juice of 1 lemon
Pinch of freshly ground black pepper
Preparation
Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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