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
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 123 (48%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 252.9mg||7 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.7g|
|Protein 1.2g||2 %|
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Calories per serving: 255
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