Lamb Marinade

½ cup white wine
4 tablespoons olive oil
Juice of 1 lemon
1 tablespoon fresh oregano leaves
1 garlic clove, chopped

Put the white wine, olive oil, lemon juice, oregano and garlic into a bowl. Add lamb cutlets, fillets or a boned leg of lamb to the marinade. Toss to thoroughly coat the pieces in the mixture. Marinate in the refrigerator for 2-3 hours. Cook the Lamb until is still a little pink in the centre. Season well. Allow to rest for 5 minutes before serving.
Chicken Marinade

3 tablespoons Lemon juice
3 tablespoons Olive oil
1 tablespoon Dijon mustard
1 teaspoon finely chopped Garlic
1 teaspoon Thyme
½ teaspoon ground White Pepper

Put the lemon juice, olive oil, Dijon mustard, garlic, thyme and pepper in a large bowl. Add the chicken pieces (drumsticks are good!) and toss to coat in the mixture, then marinate in the refrigerator for 2-3 hours.

Remove the chicken pieces from the marinade and barbecue or roast them until cooked. Season with sea salt and serve.