Rosemary Herb Marinade

Rosemary Herb Marinade
4 from 1 ratings
In our house we love lamb. We enjoy rack of lamb on Sunday’s and in the summer we love beef or chicken kabobs. We also love herb filled roasted chickens. My Rosemary Herb Marinade goes with so many great dishes. I love to keep some aside and add to a gravy! I am Italian and many of these dishes go great with gravy to either dip bread or Popovers This marinade is perfect for 2 pounds of protein. For this recipe and other entertaining tips from Cindy's Table, click here.
  • 1/2 cup extra virgin olive oil. maybe more
  • 1 teaspoon sea salt
  • 5 garlic cloves, minced
  • 1/2 teaspoon dried sage
  • 5 (3 inch) rosemary sprigs, chopped
  • 6 thyme sprigs, leaves removed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried parsley
  • 1 1/2 cup dijon mustard
  1. Directions
  2. In a medium bowl whisk olive oil and dijon mustard together. Add in herbs and whisk until combined well. If using for lamb chops, chicken, pork roast or beef – Take a large sealable bag and add in protein then pour in marinade. Fold to release the air, seal place in a bowl and refrigerator to marinade. I try to marinade for a least 3 hours. If using for a roasted chicken or rack of lamb – For chicken coat outside of chicken right in roasting pan. Add a few extra twigs of rosemary and slice a lemon for inside the caucus and roast by following directions. For a rack of lamp – place in a shallow dish and coat both sides, cover and refrigerate from 3 hours to overnight. Grill or Roast. If making a gravy – Reserve some of the marinade before you add to meat – when making the gravy add mixture to gravy pan.