Name: James Beard's Mediterranean Marinade for Lamb
Ingredients: Stephen Ceideburg; 1/2 c Olive Oil; 1 ts Salt; 1 ts Black pepper; Juice of 2 lemons; 2 Garlic cloves, chopped; Thyme, parsley and oregano (use a healthy amount); 1/2 c Chopped onion; 1 Bay leaf; 2 c White wine

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Servings

INGREDIENTS

		Stephen Ceideburg
1/2	c	Olive Oil
1	ts	Salt
1	ts	Black pepper
		Juice of 2 lemons
2		Garlic cloves, chopped
		Thyme, parsley and oregano (use a healthy amount)
1/2	c	Chopped onion
1		Bay leaf
2	c	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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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