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CATEGORY CUISINE TAG YIELD
Sauces 2 Servings

INGREDIENTS

Stephen Ceideburg
1/2 c Olive Oil
1 t Salt
1 t 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

7    
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,  Posted by Stephen Ceideburg  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 701
Calories From Fat: 479
Total Fat: 54.2g
Cholesterol: 0mg
Sodium: 1178.3mg
Potassium: 283.5mg
Carbohydrates: 13.6g
Fiber: 1.1g
Sugar: 4.7g
Protein: 1g


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