james beard's mediterranean marinade for lamb

2 Servings
  Stephen Ceideburg
½ cup Olive Oil
1 teaspoon Salt
1 teaspoon Black pepper
  Juice of 2 lemons
Garlic cloves, chopped
  Thyme, parsley and oregano (use a healthy amount)
½ cup Chopped onion
Bay leaf
2 cups White wine

Combine all ingredients.

Makes 2½ 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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