Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lb Lamb leg -- boned and
butterflied
1 1/4 c Olive oil
1/4 c Worchestershire Sauce
2 Garlic clove -- diced
3/4 c Soy sauce -- light
2 tb Dry mustard
1/4 c Red wine vinegar
1 1/2 tb Parsley -- chopped
1/3 c Lemon juice
Preparation:
Mix ingredients together. Marinate butterflied lamb
roast overnight, basting as needed. Cook over hot grill,
baste as needed. Best served medium to rare. Makes
enough marinade for about 6-8lbs of lamb.
