2 cloves mashed garlic
3/4 c. dry red wine
1/4 c. parsley
1 tsp. salt
1/2 tsp. pepper
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 c. chopped chives or scallions
1/8 tsp. marjoram
1/8 tsp. rosemary
1/8 tsp. thyme

Cook for 15 minutes. Cool. Put any kind of lamb in - butterfly, chops, leg of lamb... a 24-hour bath in this softens even the less expensive cuts of lamb. You can also add dashes of Worcestershire sauce, juice of 1 lemon, crushed mint and (or) dash of Tabasco. For 5 pounds of lamb.