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Barbecued Lamb


8 lb lamb leg; boned and butterflied
1 cups olive oil
cup Worcestershire sauce
2 garlic clove; diced
cup soy sauce; light
2 tablespoons dry mustard
cup red wine vinegar
1 tablespoons parsley, chopped
⅓ cup lemon juice


Mix together the olive oil, Worcestershire 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.

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