Lemon, Herb & Garlic Marinade

• 1 teaspoon fresh rosemary (leaves only)
• 1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 pinch lavender flowers (optional) or 1 pinch lavender leaves (optional)
• 1/2 teaspoon freshly ground black peppercorns
• 1 pinch sea salt
• 2 garlic cloves, peeled and sliced
• 1/2 lemon, juice and zest of, finely grated
• 4 tablespoons 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.

fresh rosemary, thyme, lavender flowers, freshly ground black peppercorns, salt, garlic, lemon, extra virgin olive oil

Taken from www.food.com/recipe/lemon-herb-garlic-marinade-282592 (may not work)