A Simple Marinade Recipe for Lamb or Chicken

by Anne Maxfield on March 7, 2013

Accidental Locavore Lemon and RosemaryEscaping the cold, the Accidental Locavore is hiding out in Palm Springs, California. Besides the great weather, there is the added advantage of a backyard full of lemons, grapefruit and rosemary. I bought some lamb chops to stick on the grill and then, spying the rosemary hedge, thought a simple marinade was in order. This is pretty improvisational, so feel free to add and subtract what you want. I like to add balsamic vinegar as it seems to have a tenderizing effect on the meat.

  • Zest and juice of 1 lemon
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons Dijon mustard (for this I mixed coarse and regular)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper

Accidental Locavore Simple MarinadeCombine all the ingredients in a small bowl and mix well. Taste and adjust the seasonings to your liking. With all marinades you want a slightly stronger taste as it will be subdued in the marinating process. Place your meat in a Ziploc bag, add the marinade and make sure the meat is coated all over with the marinade. Seal the bag and refrigerate for at least 4 hours. One hour before you’re going to cook your meat, remove the bag from the fridge and let the meat come to room temperature. Cook, serve and enjoy!

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{ 2 comments… read them below or add one }

Anne Maxfield March 7, 2013 at 1:26 pm

Coming from you that’s high praise indeed!

Jeff Parker March 7, 2013 at 1:06 pm

Sounds and looks delicious, Anne! A perfect lemony marinade for grilling in southern California… or anywhere for that matter! Cheers – Jeff

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