8 lb lamb leg; boned and butterflied
1 1/4 cup olive oil
1/4 cup worchestershire sauce
2 garlic clove; diced
3/4 cup soy sauce; light
2 tablespoon dry mustard
1/4 cup red wine vinegar
1 1/2 tablespoon parsley, chopped
1/3 cup 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.