1. Lightly pound the meat between pieces of wax paper until somewhat thinner. 2. Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice. 3. Spread over the meat. 4. Cover and refrigerate overnight. 5. Remove the meat from the marinade and pat it dry. 6. Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking. 7. Serve sprinkled with lemon juice or parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
