4 c Chablis wind

1 c Green creme de menthe

1 T Onion powder

1 t Dried mint (crushed)

2 T Louisiana hot sauce

1 c Soy sauce

1 c Water

2 T 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"