Place the wine, lemon juice and zest in a medium bowl
Whisk in the olive oil
Stir in the mint, shallots, salt and
pepper.
Yield: 1-1/2 cups
SUGGESTED USE: This tart minty marinade also doubles as a
sauce for cooked lamb or chicken
Or try marinating
boneless chicken breasts (2 hours), lamb chops or kabobs (4
to 6 hours).
