James Beard's Mediterranean Marinade for Lamb
Categories: SaucesServes: 2 Servings
Ingredients:
- 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
Instructions:
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Previous: James Beard's Meatloaf | Next: James Beard's Mincemeat