Marinade for Lamb or Goat
Yield
6 servingsPrep
15 minCook
0 minReady
15 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
white wine
chablis |
*
|
| 1 | cup |
creme de menthe
|
* |
| 1 | tablespoon |
onion powder
|
|
| 1 | teaspoon |
mint leaves
dried |
*
|
| 2 | tablespoons |
red hot pepper sauce
|
*
|
| 1 | cup |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
white wine
chablis |
*
|
| 237 | ml |
creme de menthe
|
* |
| 15 | ml |
onion powder
|
|
| 5 | ml |
mint leaves
dried |
*
|
| 3E+1 | ml |
red hot pepper sauce
|
*
|
| 237 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
olive oil
|
|
Directions
Mix all ingredients.
Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks.
