Lemon Rosemary Marinade Recipes

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.

Steps:

• Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

Steps:

• Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.

Steps:

• Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

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.

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.