-ELAINE RADIS
8 lb Lamb leg, boned and butterflied
1 1/4 cup Olive oil
1/4 cup Worchestershire Sauce
2 Garlic clove, diced
3/4 cup Soy sauce, light
2 tbsp Dry mustard
1/4 cup Red wine vinegar
1 1/2 tbsp Parsley, chopped
1/3 cup Lemon juice
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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.
This is Lois' recipe and is our annual July 4th BBQ; right after the CLYDE BEATTY CIRCUS/still under a tent!!!!
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