Categories: Marinades, Main dish, Meats, Bar-b-q 
      Yield: 8 servings 
  
           -ELAINE RADIS 
      8 lb Lamb leg; boned and 
           -butterflied 
  1 1/4 c  Olive oil 
    1/4 c  Worchestershire Sauce 
      2    Garlic clove; diced 
    3/4 c  Soy sauce; light 
      2 tb Dry mustard 
    1/4 c  Red wine vinegar 
  1 1/2 tb Parsley, chopped 
    1/3 c  Lemon juice 
  
  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!!!!