Provençal Marinade (for barbecued lamb)

We use this marinade for lamb neck and it transforms a fairly uninspiring cut of meat into something that is absolutely luscious

What you need…

2 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

4 garlic cloves, chopped

10 whole black peppercorns

150ml olive oil

50ml red wine vinegar

2 cuts of lamb neck

What to do…

Put all the ingredients except the vinegar and lamb into a small saucepan and over a moderate heat. Cook until the olive oil just comes to a simmer and than remove from the heat.

Add the vinegar and allow to cool.

Place the lamb neck into a shallow dish and pour over the marinade. Cover and pop in the fridge for at least 2 hours but preferably overnight. – barbie-ready!

Inspired by…

Rachel Allen

How easy…

I don’t need to answer that – very little effort for a great deal of taste!

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