Lamb is for Australia Day
I am not sure if I am particularly susceptible to advertising, but when I think of BBQ’ing for Australia Day, I think of Lamb. This marinade is super versatile, and is great on grilled or slow cooked lamb.
Lemon, Parsley, Garlic, Olive Oil.
One of my favourite and most versatile marinades is a Mediterranean classic. I use it for grilling and slow cooking applications. It is great on chicken, lamb, goat, fish and prawns. If I am using it for beef, I usually swap out the lemon for balsamic vinegar and add a few anchovies.
This marinade seasons and brings out the flavor of what you are cooking. Unlike commercial marinades, it does not make everything taste the same. I have often served four things all cooked in this mix, and people comment how each has it’s own unique flavor.
Here’s how I do it:
- 1 Bunch Parsley (washed)
- 1-2 Lemons (use two if not very juicy)
- 4 Cloves Garlic (More if you don’t like vampires, or have garlic in the blood)
- 1 Cup Olive oil
- 2 Teaspoons of salt (slightly more if using on very large cuts)
- 3 Pepper
- Grab your food processor, and tear the top of the parsley bunch off, put it straight in. Some stalk is ok, no need to chop the rest.
- Add the zest of one lemon.
- The juice of 1-2 lemons (judge if you got good juicy lemons or not)
- Add 4 peeled garlic cloves.
- Add salt and a few grinds of pepper.
- Add half the olive oil, blend. Once the mix is chopped, add enough oil to allow it to form a loose pesto texture. You want this to coat, but not cake the meat. You may need a little extra oil, it will depend on how big your bunch of parsley was, and how juicy your lemon is.
- You can add other herbs such as dill (very nice with seafood), capers, chili, seed spices like fennel.
Make it your own, if you come up with a killer combination make sure you let me know!