See page 625 for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

Ingredients

　　1/3 cup extra-virgin olive oil

　　2 sprigs fresh rosemary, crushed

　　3 sprigs fresh thyme

　　3 large cloves garlic, peeled and smashed

　　Juice of 1 lemon

　　Pinch of freshly ground black pepper

　　Combine the oil, rosemary, thyme, garlic, lemon juice, and pepper; stir to combine. Unused marinade can be refrigerated in an airtight container up to 1 week. Discard marinade after using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.