Barbecued Lamb
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 together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar, parsley, and lemon juice.
Marinate lamb roast overnight, basting occasionally.
Cook over hot grill, basting as needed.