Ingredients
- 2 garlic clove
- 8 lb lamb leg
- 1 1/4 c olive oil
- 3/4 c soy sauce
- 3/8 c lemon juice
- 1/4 c wine vinegar (red)
- 1/4 c worchestershire sauce
- 2 tb dry mustard
- 1 1/2 tb parsley
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!!!!
