James Beards Mediterranean Marinade for Lamb

Ready in 1 hour

Try this James Beards Mediterranean Marinade for Lamb recipe, or contribute your own. "Winter" and "Savory" are two of the tags cooks chose for James Beards Mediterranean Marinade for Lamb.

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Ingredients

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1/2 c olive oil
1 ts Black pepper
Juice of 2 lemons
1 Bay leaf
Thyme, parsley and oregano
2 c White wine
Stephen Ceideburg
2 Garlic cloves, chopped
1 ts Salt
1/2 c Onions; chopped

Original recipe makes 2 Servings

Servings  

Preparation

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

Calories Per Serving: 255 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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