Marinade & Basting Sauce for Lamb

      1 c  Olive oil                           1 ts MSG (Optional)
    1/2 c  Red wine vinegar (flavored          1 ts Mint (fresh or dried)
           With garlic or eschalot if          1 ts Freshly ground black pepper
           Desired).                         1/2 ts Salt
      1 ts Thyme                             1/2 ts 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 3-5 pound roast.