Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| Stephen Ceideburg | |
| ½ cup | Olive Oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| Juice of 2 lemons | |
| 2 | Garlic cloves, chopped |
| Thyme, parsley and oregano (use a healthy amount) | |
| ½ cup | Chopped onion |
| 1 | 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