Marinade and basting sauce for lamb

Yield: 1 Servings

Measure Ingredient
1 cup Olive oil
½ cup Red wine vinegar (flavored
\N \N With garlic or eschalot if
\N \N Desired).
1 teaspoon Thyme
1 teaspoon MSG (Optional)
1 teaspoon Mint (fresh or dried)
1 teaspoon Freshly ground black pepper
½ teaspoon Salt
½ teaspoon Paprika

Mix all ingredients. Marinate lamb for at least 2 hours before barbequing.

Bast frequently with sauce while cooking in a Chinese smoke over or cooking over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast.

Posted to bbq-digest V5 #362 by "Carey W. Starzinger" <stars@...> on Jul 07, 1997

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