| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Bar-b-q, Main dish, Marinades, Meats |
8 |
Servings |
INGREDIENTS
|
|
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 |
T |
Dry mustard |
| 1/4 |
c |
Red wine vinegar |
| 1 1/2 |
T |
Parsley, chopped |
| 1/3 |
c |
Lemon juice |
INSTRUCTIONS
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!!!!
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”