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  Recipe Home » Sauces » James Beard's Mediterranean Marinade For Lamb
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  James Beard's Mediterranean Marinade For Lamb
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 296
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
Instructions:
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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