Lemon-Rosemary Marinade For Lamb - cooking recipe

Ingredients

6 garlic cloves, minced
2 shallots, thinly sliced
1/4 cup fresh rosemary, chopped plus 4 sprigs
1/4 cup fresh oregano, chopped plus
4 sprigs fresh oregano
1 1/2 cups extra virgin olive oil
1/2 cup fresh lemon juice

Preparation

Whisk together garlic, shallots, rosemary, oregano, oil and lemon juice, in a medium non-reactive bowl. Use marinade immediately.
If desired, turn marinade into finishing sauce; after removing meat, pour marinade into a non-reactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.
Makes enough for 2 pounds of lamb.