Name: Lois' Leg of Lamb Marinade and Barbecue
Ingredients: 8 lb Lamb leg; boned and butterflied; 1 1/4 c Olive oil; 1/4 c Worcestershire Sauce; 2 Cloves Garlic; diced (or more); 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

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CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish	Meat	8	Servings

INGREDIENTS

8	lb	Lamb leg; boned and butterflied
1 1/4	c	Olive oil
1/4	c	Worcestershire Sauce
2		Cloves Garlic; diced (or more)
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

INSTRUCTIONS

From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Thu,  4 Jul 1996 06:34:30, -0500
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.
NOTE:  This is Lois' recipe and is ALWAYS served at our annual July 4th
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>!
SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk
by ONE COMMAND SOFTWARE, 1995.
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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