Ingredients:

• 8 lb Lamb leg; boned and butterflied
• 1 ¼ cup Olive oil
• ¼ cup Worchestershire Sauce
• 2 cloves of garlic, diced
• ¾ cup light Soy Sauce
• 2 TBS dry mustard
• ¼ cup red wine vinegar
• 1 ½ TBS chopped fresh parsley
• 1/3 cup Lemon juice

• Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice.
• Marinate lamb roast overnight, basting occasionally.
• Cook over very hot grill until fork tender.
• Baste as needed. .