-ELAINE RADIS
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

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!!!!