Ingredients for Lemon Rosemary Marinade
- 1/4 cup lemon juice
- Dry White Wine
- Olive Oil
- Fresh Rosemary
- Fresh Parsley
- Fresh Lemon Rind
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
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How to Make Lemon Rosemary Marinade
- Zest one lemon and juice it, reserving 1/4 cup of juice.
- In a medium bowl, whisk together 1/4 cup lemon juice, 1/4 cup dry white wine, 1/4 cup olive oil, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh parsley, the lemon zest, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf.
- Add your protein (approximately 1-2 lbs) to a resealable bag or shallow dish.
- Pour the marinade over the protein, ensuring it's fully coated.
- Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for best results. For tougher cuts of meat, marinate overnight.
- Remove the protein from the marinade and discard the marinade before cooking.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
37g
Carbs
2g