Honey, Lemon and Rosemary Marinade (00090)
(suitable for lamb or chicken)

4 tbsp olive oil
1 large shallot peeled and chopped
2 cloves garlic peeled and chopped
2 tbsp wine vinegar
4-5 sprigs rosemary
2 tsp liquid honey
   grated zest and juice of a large lemon
   salt and freshly ground pepper

Heat 1 tbsp oil in saucepan and fry shallot until soft.
Add garlic and fry for further 2 mins.
Add remainder and simmer for 2-3 mins.
Allow to cool before using as marinade.