Select lean, tender cuts of pork or lamb chops, marinade will infuse excellent aromatic flavor.
Make marinade, enough for 2-3 pounds of meat:
- 1 Tsp onion powder
- 4-6 medium cloves of garlic minced
- 2 Tbsp lemon zest (2-3 lemons)
- 1 Tbsp Balsamic Vinegar
- 4 Tbsp Olive oil
- 1 Tbsp of dried sage leaves for pork or crushed rosemary leaves for lamb
- ½ Tsp dried thyme
- ½ Tsp Freshly ground black pepper, option to add ¼ to ½ Tsp red pepper flakes
Place meat in glass dish and pour marinade to coat well. Cover and refrigerate 1-4 hours.
Remove meat, drain excess liquid and grill. Discard remaining marinade.
Serve with Apricot Salsa and grilled vegetables