Recipe - Marinade And Basting Sauce For Lamb

1 cup Olive oil
One half cup Red wine vinegar (flavored
With garlic or eschalot if
Desired).
1 teaspoon Thyme
1 teaspoon MSG (Optional)
1 teaspoon Mint (fresh or dried)
1 teaspoon Freshly ground black pepper
One half teaspoon Salt
One half teaspoon Paprika

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 35 pound roast.

Posted to bbqdigest V5 #362 by "Carey W. Starzinger" stars@sisna.com on
Jul 07, 1997