James Beards Mediterranean Marinade for Lamb

Ready in 1h

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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



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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