In a medium sized saucepan put the tallow, rosemary, thyme, and whole garlic cloves. Place on a low heat and let the fat infuse for 30 minutes or until the garlic cloves feel soft and can be squeezed out of their skins
Once infused, strain the fat through a fine mesh sieve, reserving the cooked garlic cloves, and leave to cool in the fridge
Place the cooled tallow into a blender with the parsley, chives coriander
Blend the tallow in the blender until the herbs are fully combined and the fat starts to turn a bright green colour
Remove the herbed fat from the blender and place in a bowl
Stir in the dried oregano, shallot, chilli and lemon zest
Season at the end with black pepper, salt and red wine vinegar to your tastes
