Prep 5 mins
Cook 0 mins
This is one of the Zaar recipes that I adopted.
- 4 cups white wine (chablis preferred)
- 1 cup green creme de menthe
- 1 tablespoon onion powder
- 1 teaspoon dried mint (crushed)
- 2 tablespoons other louisiana hot sauce
- 1 cup soy sauce
- 1 cup water
- 2 tablespoons olive oil
- Mix all ingredients.
- Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks.