Herb Marinade for Barbecues

Preparation info

    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

My simplified, everyday version of a splendid recipe given by Paula Wolfert in her book The Cooking of South West France. It can be used for barbecued lamb chops, pork chops or spare ribs.


  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 bay leaf, crushed
  • 1 tsp thyme leaves, fresh or dried
  • 2-3 sprigs fresh rosemary, chopped
  • 6 mint leaves, chopped
  • 4 sage leaves, chopped
  • 2 cloves garlic, coarsely mashed with a fork
  • 1 tbsp olive oil
  • lemon wedges


    Put all the ingredients except the olive oil and lemon wedges into a mortar and grind them together. Mix in the olive oil and rub whatever meat you are going to cook on both sides with this mixture.

    Let the meat sit in the marinade for an hour or two or overnight. Barbecue in the normal way, but without added fat or oil, turning with tongs over a moderate heat, it is important not to overcook the meat, it must be juicy.

    Serve with a slice of lemon, a green salad, perhaps potatoes and some good bread to mop up the juices. (Enough for 2 servings.)