Mediterranean Trio seasons lamb:

By Markee

Olive and fresh herb mixture for lamb.
This recipe is from the Waterbury Republican newspaper

Ingredients

• 2 Meyer Lemons
• 1 large regular lemon
• 1/2 cup finely chopped pitted oil-cured olives (about 1/2 of a 10 ounce jar)
• 1/3 cup Extra-virgin olive oil
• 1 cup finely sliced chives or 1 bunch green onions, trimmed, white and tender greens chopped
• 6 large cloves garlic, finely chopped, about 2 tablespoons
• 1/2 cup chopped fresh parsley
• 1-1/2 tablespoons finely chopped fresh oregano
• 2 teaspoons each; finely chopped rosemary and thyme
• 1/2 teaspoon each; salt freshly ground black pepper

Preparation

Step 1

Using a grater, grate the zest from all lemons into a medium bowl. Squeeze just the Meyer lemons and add their juices (about 1/3 cup) to the bowl. Stir in olives and olive oil. Refrigerate, covered, up to 2 days.


Nutrition per tablespoon: 25 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 1g carbohydrates, 0g protein, 53mg sodium, 0g fiber