James beard's mediterranean marinade for lamb
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Recipe by: angelyne
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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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