Ingredients
- 4 chablis wind
- 1 green creme de menthe
- 1 c water
- 1 c soy sauce
- 2 t louisiana sauce (hot)
- 2 t olive oil
- 1 t onion powder
- 1 t mint (dried)
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"
