Marinades are seasoned liquids which add flavor and tenderize meats such as lamb chops or kabobs. Most marinades include an acidic ingredient such as lemon juice, vinegar or wine along with herbs and spices.

Ingredients:

• 1 med to large onion
• 9-12 cloves of garlic
• zest and juice from two large (or three small) lemons
• about 3-4 tablespoons dill or parsley
• kosher salt (to taste)
• fresh ground pepper (to taste)
• 1 cup of extra virgin olive oil

Place all but olive oil in food processor, process until combined, but not smooth.

With motor running slowly add olive oil. Keep mixing until emulsified.

Use what you need for marinade and keep rest for basting. To marinade, wash and dry the lamb and then put the lamb into a large resealable plastic bag. Pour marinade over the lamb and seal bag, squeezing out as much air as possible. Marinate for 2-24 hours in the refrigerator turning at least once.