Marinated Boned Leg of Lamb

• 1 leg of lamb
• 1 tablespoon garlic, chopped
• 1 cup white wine
• 1 red onion, thinly sliced
• 1 medium white onion, sliced
• 1 tablespoon Worcestershire sauce
• 10 ounces Italian dressing (not low cal)
• 1 tablespoon mustard, gray poupon
• 1 tablespoon dried parsley
• 1 teaspoon white pepper
• 1 teaspoon hot sauce

1. Have your butcher bone a medium to large leg of lamb.
2. Butterflying it to about maxiumum 1 to 1 1/2 inches thick.
3. Place it in a glass pyrex dish which is deep enough to allow meat to be covered with liquid.
4. In a seperate dish combine remaining ingredients.
5. Cover meat with marinate and refrigerate overnight, turning the meat over occasionally and basting.
6. To cook on a gas grill, turn it to high with cover down and allow grill to get as hot as possible within reason.
7. When ready grill meat approximately 6 minutes a side, brushing marinate over meat frequently.
8. The length of the time will depend on your grill so it's ok to slice to check.
9. Remember lamb continues to cook while serving and rare is good.

lamb, garlic, white wine, red onion, white onion, worcestershire sauce, italian dressing, parsley, white pepper, hot sauce

Taken from www.food.com/recipe/marinated-boned-leg-of-lamb-381605 (may not work)