8 lb Lamb leg; boned and butterflied
1 1/4 c Olive oil
1/4 c Worchestershire 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, worchestershire sauce, garlic, soy sauce, mustard,
red wine vinegar, parsley, and lemon juice.
Marinate lamb roast overnight,
Cook over hot grill, basting as needed.
3 tb Melted butter
1 tb Lemon juice
1 tb White wine vinegar
1/4 ts Grated lemon peel
1/4 ts Garlic salt
1/4 ts Salt
4 4-6 oz. salmon steaks
Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt,
and salt; stir thoroughly.
Generously brush both sides of the salmon
steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a
tent of foil or use barbeque cover and place over salmon.
minutes per side depending on the thickness of your steaks. Baste frequently.
Turn once, brushing with sauce. Steaks should flake easily when tested with a
fork. Serves 4.