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| 8 x ca. 450 g | Lamb leg; boned and butterflied |
| 1 1/4 Tasse | olive oil |
| 1/4 Tasse | Worcestershire Sauce |
| 2 | Cloves Garlic; diced (or more) |
| 3/4 Tasse | Soy sauce; light |
| 2 Esslöffel | mustard dry |
| 1/4 Tasse | red wine vinegar |
| 1 1/2 Esslöffel | parsley chopped |
| 1/3 Tasse | lemon juice |
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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.
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>!
Jewish-Food digest 229
From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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