Lemon Rosemary Balsamic Marinade Recipes

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LEMON-ROSEMARY MARINADE



Lemon-Rosemary Marinade image

This blend of lemon juice, herbs, and olive oil improves almost any ingredient, although it's especially effective with rich lamb. Truly versatile, this classic marinade adds a finishing touch when simmered into a sauce and then brushed on the meat before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 2 pounds lamb

Number Of Ingredients 6

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

Steps:

  • Whisk together garlic, shallots, rosemary, oregano, oil, and lemon juice in a medium nonreactive bowl. Use marinade immediately.
  • If desired, turn marinade into a finishing sauce: After removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS



Lemon, Rosemary and Balsamic Grilled Chicken Thighs image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 8

3/4 cup balsamic vinegar
1/2 cup olive oil
1/4 cup rosemary leaves
3 tablespoons thinly sliced garlic
2 tablespoons lemon zest
1 tablespoon crushed red pepper flakes
8 chicken thighs
Salt and freshly ground black pepper

Steps:

  • In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  • Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.

BALSAMIC-ROSEMARY MARINADE



Balsamic-Rosemary Marinade image

This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 5

1/2 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon salt
2 teaspoons pepper

Steps:

  • In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.

ROSEMARY BALSAMIC MARINADE



Rosemary Balsamic Marinade image

This marinade goes remarkably well with steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup, enough for 2 pounds of meat

Number Of Ingredients 6

1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
6 garlic cloves, coarsely chopped
1/2 teaspoon freshly ground pepper, plus more for seasoning
Needles from 6 rosemary sprigs
Coarse salt and freshly ground pepper

Steps:

  • Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for amount of time indicated below, turning meat occasionally.
  • Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.

BALSAMIC AND ROSEMARY GRILLED SALMON



Balsamic and Rosemary Grilled Salmon image

This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!

Provided by joyfuljoyous

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 4

Number Of Ingredients 7

4 (4 ounce) salmon fillets
sea salt to taste
1 tablespoon balsamic vinegar
3 tablespoons olive oil
¼ cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced

Steps:

  • Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.

Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.2 g, Cholesterol 55.9 mg, Fat 21.1 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 3.6 g, Sodium 135.6 mg, Sugar 0.9 g

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

  • Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
  • Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
  • While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

ROSEMARY, GARLIC AND LEMON MARINADE



Rosemary, Garlic and Lemon Marinade image

Provided by Jamie Oliver

Time 15m

Yield 1 cup

Number Of Ingredients 5

2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper

Steps:

  • Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;

ROSEMARY AND BALSAMIC MARINADE



Rosemary and Balsamic Marinade image

The classic choice of herb to go with this super-simple combination of olive oil and balsamic vinegar is the beautifully fragrant rosemary. But fresh thyme and oregano are good alternatives. Can be used to prepare- 6 Lamb steaks or 4 Beef steaks or 4 Fish fillets or 8 Chicken thighs or drumsticks.

Provided by English_Rose

Categories     Meat

Time 5m

Yield 1 cup

Number Of Ingredients 5

2 rosemary sprigs, broken into small pieces
1/2 cup balsamic vinegar
2/3 cup extra virgin olive oil
3 garlic cloves, bashed so the skins are split
1 tablespoon clear honey

Steps:

  • The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 3-5 minutes until syrupy and reduced, then cool.)
  • Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish.
  • To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.

Nutrition Facts :

ROSEMARY BALSAMIC MARINADE



Rosemary Balsamic Marinade image

Categories     Rosemary

Number Of Ingredients 0

Steps:

  • Whisk together 1/2 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 6 coarsely chopped garlic cloves, 6 coarsely chopped rosemary sprigs, and 1/2 teaspoon freshly ground pepper in a shallow nonreactive dish. Makes enough for 2 pounds of meat. Refrigerate until ready to use, up to 3 days.

ROSEMARY MUSTARD MARINADE



Rosemary Mustard Marinade image

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

Provided by Alejandro Junger

Categories     HarperCollins     Marinade     Rosemary     Mustard     Lemon Juice     Garlic     Soy Sauce

Yield 1 cup

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons wheat-free tamari
1 teaspoon chopped fresh rosemary
2 teaspoons whole-grain mustard
1 large garlic clove, minced

Steps:

  • Whisk together all the ingredients in a bowl, or blend them in a blender, until the mixture is well combined.
  • Refrigerate the marinade in a container for up to one week.

LEMON-ROSEMARY MARINADE FOR LAMB



Lemon-Rosemary Marinade for Lamb image

The best cuts of lamb are lamb chops, rack of lamb, steaks, butterfiled leg of lamb. The best cooking technique: Marinate overnight, and the ngrill over medium-high heat to desired doneness.

Provided by Chef mariajane

Categories     Lamb/Sheep

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 1483.1, Fat 162.5, SaturatedFat 22.5, Sodium 9.2, Carbohydrate 12.6, Fiber 1.7, Sugar 1.7, Protein 1.6

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