Planning a barbecue? Farmers Weekly Farm Chef Mary-Ann Beaty explains how to make a Greek-style marinade, great for lamb chops.
3 tbsp lemon juice
2 tbsp rapeseed oil
1 clove garlic, crushed
1/2 tsp thyme
1/2 tsp oregano
Salt and pepper to taste
1. In a large bowl, mix together the appropriate ingredients. You can set aside a small dish of the marinade for basting.
2. Marinade your meat for at least one hour, but overnight is fine.
3. Barbecue/grill/oven cook as required.
NB: This marinade is also delicious with poultry or pork.