Yield: 6 servings
Measure | Ingredient |
---|---|
4 cups | Chablis wind |
1 cup | Green creme de menthe |
1 tablespoon | Onion powder |
1 teaspoon | Dried mint (crushed) |
2 tablespoons | Louisiana hot sauce |
1 cup | Soy sauce |
1 cup | Water |
2 tablespoons | Olive oil |
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"