Marinade and basting sauce for lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | cup | Red wine vinegar (flavored |
| With garlic or eschalot if | ||
| 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 |
Directions
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