4 cups Chablis wind
1 cup Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoons Louisiana hot sauce
1 cup Soy sauce
1 cup Water
2 tablespoons Olive oil
Procedures
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
marinade as a basting sauce as it cooks.
