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