James beard's mediterranean marinade for lamb

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

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