Ingredients
- 2 garlic clove
- 3,500 gr lamb leg
- 300 ml olive oil
- 180 ml soy sauce
- 80 ml lemon juice
- 60 ml wine vinegar (red)
- 60 ml worchestershire sauce
- 30 ml dry mustard
- 2 gr 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!!!!
