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Photo: Marcus Nilsson; Styling: Deborah Williams Photo by: Photo: Marcus Nilsson; Styling: Deborah Williams

Lemon-Rosemary Marinade

Real Simple JUNE 2008

  • Yield:

Ingredients

  • 1/3 cup olive oil
  • 1 lemon, thinly sliced
  • 6 sprigs rosemary
  • 4 cloves garlic, chopped
  • 1/2 teaspoon kosher salt

Preparation

Combine the ingredients in a large resealable plastic bag, a shallow bowl, or a baking dish.

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.)

Turn the food occasionally so all surfaces are exposed to the marinade.

Before cooking, remove the food from the container and shake off the excess liquid.

Cook on a lightly oiled grill to the desired doneness.

Tips: Although you can marinate food in almost any kind of container (but avoid reactive metals, like unlined aluminum and cast iron), it's best to use 1-gallon resealable plastic bags. They allow the liquid to surround the food completely, ensuring better absorption. Plus, cleanup is a cinch.

Toss a marinade once you’ve soaked raw meat in it. The mixture may be contaminated with bacteria.

Best With: Bone-in chicken pieces, lamb chops, butterflied boneless leg of lamb, shrimp, striped bass, summer squash, zucchini, and red onions.

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Lemon-Rosemary Marinade recipe

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