Recipe

A A A

• 1 tsp fresh rosemary (leaves only )
• 1/2 tsp fresh thyme leaves
• 1 pinch lavender flowers
• 1/2 tsp freshly ground black peppercorns
• 1 pinch sea salt
• 2 garlic cloves, peeled and sliced
• 1/2 lemon , juice and zest of, finely grated
• 4 tbsp extra virgin olive oil

• 1 Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
• 2 Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
• 3 Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
• 4 Now stir in the lemon juice and the olive oil and mix together.
• 5 Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
• 6 Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
• 7 Pour any marinade left in the bowl over the meat while it cooks.