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Source: George Foreman's Knock-Out-The-Fat Cookbook

Rosemary-Thyme Marinade
This tangy, herbed marinade is good for chicken and fish.
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Serves: makes about 3/4 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
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1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, pressed
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon lemon zest




In a small bowl, combine all the ingredients, mixing well, and set aside until ready to use.




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Spice and Herb Rub for Lamb
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This blend is great on lamb.
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Garlic-Herb Rub
Source: George Foreman's Knock-Out-The-Fat Cookbook
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This herb blend goes well with lamb or beef. An alcohol base such as cognac or brandy can be substitued for the olive oil.
View the full recipe

 








 
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