Title: James Beard's Mediterranean Marinade for Lamb
Categories: Sauces
Yield: 2 Servings

Stephen Ceideburg
1/2 c Olive Oil
1 ts Salt
1 ts Black pepper
Juice of 2 lemons
2 Garlic cloves, chopped
Thyme, parsley and oregano
-(use a healthy amount)
1/2 c Chopped onion
1 Bay leaf
2 c White wine

Combine all ingredients.

Makes 2 1/2 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini