-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!!!!