Title: Marinade for Lamb or Goat
Categories: Cajun Sauce Ethnic
Yield: 6 Servings

4	c	Chablis wind
1	tb	Onion powder
2	tb	Louisiana hot sauce
1	c	Water
1	c	Green creme de menthe
1	ts	Dried mint (crushed)
1	c	Soy sauce
2	tb	Olive oil

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"

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