From Peg Bryant.
This flavorful marinade tastes great on lamb and chicken.
1 teaspoon salt
1 tablespoon cracked black pepper
½ teaspoon thyme
½ teaspoon rosemary
1 clove garlic (minced)
¼ cup chopped onion
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
½ cup dry red wine (you might use white for chicken)
½ cup vegetable oil
In a large shallow dish, combine ingredients and mix well. Place lamb (or chicken) in marinade. Cover and refrigerate 24 hours - turning once. Drain and grill meat, use marinade to baste.