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Rind and Juice of one lemon
Cracked Black Pepper
Salt
Chopped Fresh Herbs (depending on the meat and your personal choice)
Honey
Mix together the above ingredients adjusting the quantities to personal taste.
Slash meat and pour marinade over. Leave overnight to marinate.
Roast meat slowly so that honey caramalises rather than burning.
This works especially well with lamb where the lemon cuts the fattiness of the meat and chicken where it perks up the flavour.
Orange juice can also be substituted for a sweeter marinade that works well with pork ribs and belly pork.
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