Lois' leg of lamb marinade and barbecue

8 Servings

Ingredients

Quantity Ingredient
8 pounds Lamb leg; boned and butterflied
1¼ cup Olive oil
¼ cup Worcestershire Sauce
2 Cloves Garlic; diced (or more)
¾ cup Soy sauce; light
2 tablespoons Dry mustard
¼ cup Red wine vinegar
1½ tablespoon Parsley; chopped
⅓ cup Lemon juice

Directions

From: auntie_e@... (MRS ELAINE RADIS) Date: Thu, 4 Jul 1996 06:34:30, -0500 1. Mix ingredients together. Marinate butterflied lamb roast overnight, or at least 4 hours, basting as needed. Cook over hot grill, baste as needed.

2. Best served medium to rare. Makes enough marinade for about 6-8lbs of lamb.

NOTE: This is Lois' recipe and is ALWAYS served at our annual July 4th BBQ. Make sure you have plenty of fresh butter and sugar corn and fresh tomatoes sliced; drizzled with olive oil and a good wine vinegar; splendid! Elaine's note...that does not say butter AND corn, but BUTTER AND SUGAR CORN...a kind...with yellow and white kernels, and NOT traiff, <g>! SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

JEWISH-FOOD digest 229

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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