Batch Size
1 batch
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Registrar's Notes:
Ingredient quantities confirmed by PJ: 1/4 cup oil, 1/4 cup lemon juice, 1/2 tsp. thyme, 1/2 tsp. basil, 1 tsp. salt, 1/8 tsp. pepper, and 1 clove garlic.
• The original source contained only an ingredient list with no directions at all. The instructions below are a reasonable reconstruction based on standard marinade technique (combine, marinate, discard or boil the used marinade), not part of the original document.
Instructions
- Combine: Whisk together the oil, lemon juice, thyme, basil, salt, pepper, and minced garlic clove in a bowl (or shake together in a zip-top bag).
- Marinate:
- Add the lamb to the marinade, turning to coat.
- Cover (or seal the bag) and refrigerate for at least a few hours, up to overnight, turning occasionally.
- Cook: Remove the lamb from the marinade and cook as desired.
- Leftover Marinade:
- Discard any marinade that touched raw lamb.
- If you'd like to use it for basting or serving, transfer it to a saucepan first and bring it to a full boil for several minutes before using.