Recipe from Joey's Kitchen
Ingredients
Ingredients
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Makes enough for about 1–1.5 kg of meat/vegetables
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3 tbsp fresh rosemary leaves
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3 tbsp fresh thyme leaves
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2 tbsp fresh oregano leaves
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2 tbsp fresh parsley
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3 garlic cloves
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Zest of 1 lemon
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2 tbsp olive oil
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1 tsp Dijon mustard
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1 tsp honey/ agave syrup
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1 tsp sea salt
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1 tsp crushed black pepper
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200g greek yoghurt (optional if doing a vegan recipe)
Method
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Finely chop the rosemary, thyme, oregano and parsley.
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Crush or finely grate the garlic and combine with the herbs.
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Pound black pepper in a motar and pestle (will taste better than using a pepper mill)
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Add the lemon zest, olive oil, Dijon mustard, honey, yoghurt, salt and pepper
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Mix into a coarse, fragrant herb paste.
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Rub generously over your meat or vegetables and leave to marinate for at least 1 hour, or overnight in the fridge.
Serving Ideas
Meat
Herb-crusted lamb chops - grilled until charred and juicy
BBQ chicken thighs - served with a squeeze of fresh lemon
Vegetarian
Grilled halloumi & zucchini - finished with fresh herbs and lemon
BBQ corn & mushrooms - grilled until smoky and lightly charred
On the Side
Grilled sourdough- brushed with olive oil, garlic and a little of the fresh herb rub