4 cl Dry White Wine

2 tb Louisiana hot sauce

1 cl Green creme de menthe

1 cl Soy sauce

1 tb Onion powder

1 cl Water

1 ts Dried mint (crushed)

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"