Herbed lamb marinade from Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas (page 96) by Paul Kirk

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  • store-cupboard ingredients
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  • Serves : 1 cup

  • EYB Comments

    Can substitute garlic and white vinegar or granulated garlic and white vinegar for garlic vinegar. You may use the Garlic vinegar recipe on p. 50.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute garlic and white vinegar or granulated garlic and white vinegar for garlic vinegar. You may use the Garlic vinegar recipe on p. 50.

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