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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.

  • Yield: Makes enough for 2 pounds lamb

Source: Martha Stewart Living, July 2008


  • 6 garlic cloves, minced
  • 2 shallots, thinly sliced
  • 1/4 cup chopped fresh rosemary, plus 4 sprigs
  • 1/4 cup chopped fresh oregano, plus 4 sprigs
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 cup fresh lemon juice


  1. Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.

  2. 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.

Cook's Notes

This marinade works best with lamb chops, rack, steaks, or butterflied leg of lamb. Marinate the lamb overnight, and then grill over medium-high heat to desired doneness.

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