1 (5- to 6-pound) leg of lamb, butterflied
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme
Place the leg of lamb in a nonreactive dish.
Combine the olive oil, lemon juice, onion, garlic,
Worcestershire sauce, pepper and thyme in a bowl and mix well.
Pour over the lamb, turning to coat.
Marinate in the refrigerator for 3 to 10 hours, turning occasionally.
Drain, reserving the marinade.
Grill the lamb over hot coals for 40 to 45 minutes or untildone to taste,
basting with the reserved marinade
SERVINGS: 12 - 15