Ladolemono essentially means oil and lemon. It’s commonly drizzled over meat, seafood, poultry, vegetables and haloumi. Serve it add to your next barbecue. Simply pour or brush it over cooked seafood, meat or poultry. You can also pour it over potatoes and bake in the oven with a leg of lamb.
- 120 ml olive oil
- 60 ml fresh lemon juice
- 2 g dried oregano
- salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the olive oil, lemon juice, oregano, salt and pepper in a jar with a tight-fitting lid. Seal and shake until well blended.
Pour over your barbecued meat, chicken or vegetables, or over a salad.
Text © 2012 Maria Benardis