4 chablis wind 1 green creme de menthe 1 t onion powder 1 t mint 2 t louisiana sauce 1 c soy sauce 1 c water 2 t olive oil
Instructions
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"