| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Marinades | 1 | Servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 1/2 | c | Red wine vinegar (flavored |
| With garlic or eschalot if | ||
| Desired). | ||
| 1 | ts | Thyme |
| 1 | ts | MSG (Optional) |
| 1 | ts | Mint (fresh or dried) |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
INSTRUCTIONS
Mix all ingredients. Marinate lamb for at least 2 hours before barbequing. Bast frequently with sauce while cooking in a Chinese smoke over or cooking over charcoal. Makes enough sauce for about 6 chops or a 3-5 pound roast. Posted to bbq-digest V5 #362 by "Carey W. Starzinger" <stars@sisna.com> on Jul 07, 1997
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