Lamb marinade & barbecue

8 Servings

Ingredients

Quantity Ingredient
-ELAINE RADIS
8 pounds Lamb leg; boned and butterflied
1¼ cup Olive oil
¼ cup Worchestershire Sauce
2 Garlic clove; diced
¾ cup Soy sauce; light
2 tablespoons Dry mustard
¼ cup Red wine vinegar
1½ tablespoon Parsley, chopped
⅓ cup Lemon juice

Directions

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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