James Beard's Mediterranean Marinade For Lamb

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Title: JAMES BEARD'S MEDITERRANEAN MARINADE FOR LAMB
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg
1/2 c Olive Oil
1 ts Salt
1 ts Black pepper
Juice of 2 lemons
2 Garlic cloves, chopped
Thyme, parsley and oregano
-(use a healthy amount)
1/2 c Chopped onion
1 Bay leaf
2 c White wine

Combine all ingredients.

Makes 2 1/2 cups, enough for a leg of lamb or a boned
shoulder of lamb.

To use: Put lamb and marinade in a heavy duty Ziploc
bag, close tightly and refrigerate for 24 hours,
turning a couple of times.

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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