Ingredients
- 6 garlic (cloves)
- 5 rolled roast
- 1 garlic clove
- 1/2 chablis
- 3/4 c honey
- 1/2 c olive oil
- 3/8 c lite soy sauce
- 1/4 c lime juice
- 1/4 c dijon mustard
- 2 tb lemon juice
- 2 tb olive oil
- 1 tb ginger (fresh)
- 1 tb black pepper (fresh ground)
- 1 tb dill (chopped fresh)
- 1 tb tarragon (chopped fresh)
- 3/4 tb thai chili peppers (crushed)
- 1 ts cumin
stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich ISBN #0-9622794-0-4
