MARINADES Suggested Marinades: 1. Finely chop 8 cloves garlic. In large shallow pan, combine 1 bottle wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Marinade overnight. 2. In small bowl combine 1/3 cup olive oil, 1/3 cup lemon juice, 1/4 cup dry sherry (optional), 1/4 cup water, 2 tablespoons finely chopped shallot or green onion, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh rosemary. Marinade for 8 hours or overnight. 3. In blender combine 1 cup unsweetened pomegranate juice, 1/2 cup dry red wine, 2 large onions, 1 unpeeled, chopped lemon, 3 cloves garlic, 1 teaspoon black pepper, 1 tablespoon chopped fresh basil leaves, and 1 teaspoon salt. Marinate overnight. 4. Combine in blender 3/4 cup dry red wine, 1/2 cup extra-virgin olive oil, 1/3 cup coarse-grained mustard, 1/4 cup red wine vinegar, 4 tablespoons fresh rosemary leaves (6 sprigs), 2 tablespoons drained green peppercorns in brine, 1 tablespoon dried oregano, and 2 large garlic cloves. Marinade overnight. 5. Combine 3/4 cup of dry red wine, 3/4 cup soy sauce, 4 large cloves of crushed garlic, 1 tablespoon coarsely ground black pepper, and 8 tablespoons parsley. Marinade overnight. 6. In a bowl whisk together 1/3 cup hoisin sauce, 3 tablespoons rice vinegar (not seasoned), 2 tablespoons soy sauce, 2 tablespoons minced garlic, 1/4 cup minces scallions, 1 tablespoon honey, and 1/2 teaspoon salt. Marinade overnight. 7. 1 cup pomegranate juice (unsweetened); ½ cup Merlot; 2 large onions; 1 whole lemon (unpeeled); 3 cloves garlic; 1 teaspoon black; 1 teaspoon salt pepper; 1 tablespoon basil leaves. Puree all ingredients. Rub marinade well into meat, and place in shallow glass dish. Pour remaining marinade on top and set in refrigerator overnight. Wipe off excess marinade. Lamb Recipes Legs | Racks | Ribs | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety