A Simple Marinade Recipe for Lamb or Chicken

Escaping the cold, the Accidental Locavore is hiding out in Palm Springs, California. Besides the great weather, there is the added advantage of a backyard full of lemons, grapefruit and rosemary. I bought some lamb chops to stick on the grill and then, spying the rosemary hedge, thought a simple marinade was in order. This is pretty improvisational, so feel free to add and subtract what you want. I like to add balsamic vinegar as it seems to have a tenderizing effect on the meat.

• Zest and juice of 1 lemon
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons Dijon mustard (for this I mixed coarse and regular)
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper

Combine all the ingredients in a small bowl and mix well. Taste and adjust the seasonings to your liking. With all marinades you want a slightly stronger taste as it will be subdued in the marinating process. Place your meat in a Ziploc bag, add the marinade and make sure the meat is coated all over with the marinade. Seal the bag and refrigerate for at least 4 hours. One hour before you’re going to cook your meat, remove the bag from the fridge and let the meat come to room temperature. Cook, serve and enjoy!