Herb Marinade for Barbecues from Sud de France by Caroline Conran
My simplified, everyday version of a splendid recipe given by Paula Wolfert in her book The Cooking of South West France. It can be used for barbecued lamb chops, pork chops or spare ribs.
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Ingredients
- 1 tbsp olive oil
- lemon wedges
- 1 tsp thyme leaves, fresh or dried
- 1 bay leaf, crushed
- 6 mint leaves, chopped
- 2-3 sprigs fresh rosemary, chopped
- 2 cloves garlic, coarsely mashed with a fork
- 4 sage leaves, chopped
- ½ tsp ground black pepper
- ½ tsp sea salt
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