Ingredients
- 6 garlic (cloves)
- 5 rolled roast
- 1 garlic clove
- 1/2 chablis
- 180 ml honey
- 120 ml olive oil
- 80 ml lite soy sauce
- 60 ml lime juice
- 60 ml dijon mustard
- 30 ml lemon juice
- 30 ml olive oil
- 16 gr ginger (fresh)
- 8 gr black pepper (fresh ground)
- 5 gr dill (chopped fresh)
- 5 gr tarragon (chopped fresh)
- 5 gr thai chili peppers (crushed)
- 2 gr 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
