James beard's mediterranean marinade for lamb
2 Servings
Ingredients
| Quantity | 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 |
Directions
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