Directions:
- Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
- Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
- Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
- Now stir in the lemon juice and the olive oil and mix together.
- Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
- Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
- Pour any marinade left in the bowl over the meat while it cooks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.62 Kcal (580 kJ) | ||
| Calories from fat | 136.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 23% | |
|---|---|---|---|
| Cholesterol | 0.27mg | 0% | |
| Sodium | 30.98mg | 1% | |
| Potassium | 18.9mg | 0% | |
| Total Carbs | 1.23g | 0% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 0.18g | 0% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 566 Kcal (2370 kJ) | ||
| Calories from fat | 557.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.91g | 23% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 0% | |
| Sodium | 126.49mg | 1% | |
| Potassium | 77.19mg | 0% | |
| Total Carbs | 5.04g | 0% | |
| Sugars | 1.01g | 1% | |
| Dietary Fiber | 1.17g | 1% | |
| Protein | 0.73g | 0% | |
| Vitamin C | 18.4mg | 8% | |
| Iron | 0.5mg | 1% | |
| Calcium | 23.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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