Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Chablis wine |
| 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 |
| \N \N | Date: |
Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade as a basting sauce as it cooks.
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