Rosemary
Thyme
Olive Oil
Canola Oil
Shallots
Garlic
Salt & Pepper
Finely chop all the dry ingedients and mix together in a 50/50 mixture of olive oil and Canola oil. The reason for the 50/50 mixture is the canola oil will keep the mixture from solidifying while it is in the refrigerator
Pour the mixture over the meat and ensure that it is thoroughly mixed and all the meat has been coated. Let the meat marinade until ready to cook (recommend at least over night)
Again this is compliments of Chef John Surla - Thanks John!
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I have tasted this recipe and it is DELICIOUS! I can't wait to try it at home!
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