Barbecued Lamb

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