Ingredients
- 4 chablis wind
- 1 green creme de menthe
- 240 ml water
- 240 ml soy sauce
- 10 ml louisiana sauce (hot)
- 10 ml olive oil
- 2 gr onion powder
- 1 gr mint (dried)
Mix all ingredients. Marinade lamb or goat 6 to dozen hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"
