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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 6 |
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Directions: 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"
Ingredients:
4 Cup(s) Chablis wind
1 Cup(s) Green creme de menthe
1 Tablespoon(s) Onion powder
1 Teaspoon(s) Dried mint (crushed)
2 Tablespoon(s) Louisiana hot sauce
1 Cup(s) Cloves garlic -- chopped
1 Cup(s) Large garlic cloves; minced
2 Tablespoon(s) Shallot -- finely chopped |
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