| 1/2 cup extra virgin olive oil (EVOO) | |
| 1/3 cup red wine vinegar | |
| 4 cloves garlic, minced | |
| 2 tbsp rosemary | |
| 2 tbsp thyme | |
| 2 tbsp oregano | |
| Himalayan pink salt and black pepper, to taste |
This versatile marinade works beautifully on lamb, chicken, pork, and even veggies—and it doubles as a light salad dressing for greens or pasta salad. It's gluten-free, low carb, keto, vegan, dairy-free, and sugar-free.
| 1. | Add all ingredients to a small bowl and stir until well combined. |
| 2. | Place your lamb (or other protein/veggies) into a shallow dish or sealable bag. Pour marinade over top. |
| 3. | Cover or seal the container and refrigerate for 15 minutes to 24 hours. |
| 4. | Prepare your marinated lamb using your favorite method |
