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James Beard's Mediterranean Marinade For Lamb

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      Title: JAMES BEARD'S MEDITERRANEAN MARINADE FOR LAMB
 Categories: Sauces
      Yield: 2 Servings
 
           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
 
  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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