James Beard’s Mediterranean Marinade For Lamb
| 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)
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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