James Beards Mediterranean Marinade For Lamb Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 cup: Olive Oil,
1 tsp: Salt,
1 tsp: Black pepper,
Juice of 2 lemons,
2: Garlic cloves, chopped
Thyme, parsley and oregano, use a healthy amount
1/2 cup: Chopped onion,
1: Bay leaf,
2 cup: White wine,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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