| 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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