Two Easy Marinades
Lamb Marinade
½ cup white wine
4 tablespoons olive oil
Juice of 1 lemon
1 tablespoon fresh oregano leaves
1 garlic clove, chopped
Put the white wine, olive oil, lemon juice, oregano and garlic into a bowl. Add lamb cutlets, fillets or a boned leg of lamb to the marinade. Todd to thorough coat the pieces in the mixture. Marinate in the refrigerator for 2-3 hours. Cook the Lamb until is still a little pink in the centre. Season. Allow to rest for 5 minutes before serving.
Chicken Marinade
3 tablespoons lemon juice
3 tablespoons olive oil
1 tablespoon dijon mustard
1 teaspoon finely chopped garlic
1 teaspoon thyme
½ teaspoon ground white pepper
Put the lemon juice, olive oil, Dijon mustard, garlic, thyme and pepper in a large bowl. Add the chicken pieces (drumsticks are good!) and toss to coat in the mixture, then marinate in the refrigerator for 2-3 hours.
Remove the chicken pieces from the marinade and barbecue or roast them until cooked. Season with sea salt and serve.
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