---------- Recipe via Meal-Master (tm) v8.02
  
       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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