Marinate Cornish hens or leg of lamb in this assertively flavored mixture for 1 to 2 hours (unfrozen). Roast or saute to finish the dish; the marinade can remain on the poultry or meat as it cooks. Poultry and lamb can be frozen in this marinade for up to 1 month. Defrost in the refrigerator overnight or during the day, preferably for no longer than 1 day. Adapted from “500 Best Sauces, Salad Dressings, Marinades & More,” by George Geary (Robert Rose, 2009). Makes 1 1/3 cups.
Ingredients
1/2 cup extra-virgin olive oil
1/2 small-to-medium onion, cut into small dice
Freshly squeezed juice from 2 lemons ( 1/2 cup)
5 medium cloves garlic, minced
1 tablespoon ground cumin
3 bay leaves, crushed
2 teaspoons Hungarian sweet paprika
1/2 teaspoon ground turmeric
Directions
Combine the oil, onion, lemon juice, garlic, cumin, bay leaves, paprika and turmeric in a medium bowl or in a medium resealable plastic food storage bag. Whisk together, or seal the bag and shake/massage to mix well.
Per tablespoon serving: 52 calories, 0g protein, 1g carbohydrates, 5g fat, 1g saturated fat, 0mg cholesterol, 1mg sodium, 0g dietary fiber, 0g sugar
