8 lb. Lamb leg; boned and butterflied
1 1/4 cups Olive oil
1/4 cup Worcestershire Sauce
2 Garlic clove; diced
3/4 cup Soy sauce; light
2 tablespoons Dry mustard
1/4 cup Red wine vinegar
1 1/2 tablespoons Parsley, chopped
1/3 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.