Recipe - Lois Leg Of Lamb Marinade And Barbecue

8 pound Lamb leg; boned and
butterflied
1 One fourth cup Olive oil
One fourth cup Worcestershire Sauce
2 Cloves Garlic; minced (or
more)
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

From: auntie_e@prodigy.com (MRS ELAINE RADIS)

Date: Thu, 4 Jul 1996 06:34:30, 0500
1. Mix ingredients together. Marinate butterflied lamb roast overnight, or
at least 4 hours, basting as needed. Cook over hot grill, baste as needed.

2. Best served medium to rare. Makes enough marinade for about 68lbs of
lamb.

NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th
BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh
tomatoes cut or sliced up ; drizzled with olive oil and a good wine vinegar; splendid!

Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR
CORN...a kind...with yellow and white kernels, and NOT traiff, g!

SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.

JEWISHFOOD digest 229

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.