Recipe - James Beards Mediterranean Marinade For Lamb

Stephen Ceideburg
One half 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)
One half cup Chopped onion
1 Bay leaf
2 cup White wine

Combine all ingredients.

Makes 2 One half 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