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| Home -> [Jams & Jellies, Lamb & Mutton, Marinades, Mediterranean, Sauces & Dressings, Western European] -> [James beard's mediterranean marinade for lamb Recipe] |
James beard's mediterranean marinade for lamb
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| Artist: |
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Yield: |
2 |
| Categories: |
Jams & Jellies, Lamb & Mutton, Marinades, Mediterranean, Sauces & Dressings, Western European |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Combine all ingredients. | | 2 | makes 2 ?cups, enough for a leg of lamb or a boned shoulder of lamb. | | 3 | to use: put lamb and marinade in a heavy duty ziploc bag, close tightly and refrigerate for 24 hours, turning a couple of times. | | 4 | from an article by heidi haughy cusik, the san francisco chronicle, 7/1/92. |
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