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