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James beard's mediterranean marinade for lamb

James beard's mediterranean marinade for lamb
Main Ingredient: Lamb and Mutton

Course: Marinades Sauces and dressings Jams and jellies

Cuisine: Mediterranean

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James beard's mediterranean marinade for lamb ingredients

  • Stephen Ceideburg
  • 2483527⁄624973141 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)
  • 2483527⁄624973141 c Chopped onion
  • 1 Bay leaf
  • 2 c white wine

Cooking James beard's mediterranean marinade for lamb

1. Combine all ingredients.
2. makes 2 ½ cups, enough for a leg of lamb or a boned shoulder of lamb.
3. to use: put lamb and marinade in a heavy duty ziploc bag, close tightly and refrigerate for 24 hours, turning a couple of times.
4. from an article by heidi haughy cusik, the san francisco chronicle, 7/1/92.


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