Recipe - Lamb Marinade And Barbecue

ELAINE RADIS
8 pound Lamb leg; boned and
butterflied
1 One fourth cup Olive oil
One fourth cup Worchestershire Sauce
2 Garlic clove; minced
Three fourths cup Soy sauce; light
2 tablespoon Dry mustard
One fourth cup Red wine vinegar
1 One half tablespoon Parsley, chopped
1/3 cup Lemon juice

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 68lbs of lamb.

This is Lois' recipe and is our annual July 4th BBQ; right after the CLYDE
BEATTY CIRCUS/still under a tent!!!!