• Prep Time:
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  • Serves: 2 Servings

James Beard's Mediterranean Marinade for Lamb

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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.

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