A crisp green salad, steaming corn on the cob, crust French bread, and a slightly chilled bottle of a fruity Gamay or Beaujolais will make this a memorable menu.

6 to 8 servings.

1 (6 lb.) leg of lamb, boned, trimmed and butterflied

SAUCE:

1 c. ketchup
1 c. water
1/4 c. Worcestershire sauce
1/4 c. vinegar
Few drops of Tabasco
1/4 c. firmly packed brown sugar
1 tsp. celery salt
1 tsp. chili powder
1 tsp. salt

Combine sauce ingredients in 2 quart pan. Bring to a simmer, bot Do Not Boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator.

Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. Do Not Overcook. It should be crisp on the outside and pink inside.