5-6 lb. boned and butterflied leg of lamb
8 oz. sour cream
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 crushed garlic clove
2 tsp. dried parsley

Mix sour cream and rest of ingredients. Rub mixture on both sides of lamb. Place on cookie sheet. Cover loosely. Refrigerate 4 hours. Bring to room temperature 1 hour before cooking. Grill about 4 inches from white hot coals, 20 minutes on each side. Let stand 10 minutes before carving. Serves 8.