Ingredients

1 leg of lamb (6-7 lbs.) have butcher bone and butterfly
1/4 C. lemon juice
1/4 C. dry vermouth
3 Tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
4 cloves garlic, minced

Cooking Instructions

Lay out meat in a large shallow glass or enamel pan. Mix together remaining ingredients and pour over meat. Turn meat to coat both sides and chill overnight. Barbeque meat on a grill over medium-hot coals allowing 15-20 minutes to brown one side, then turn and cook 15-20 minutes for medium-rare meat. Baste several times during grilling with marinade. Slice to serve. Serves 10.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)