Have butcher bone and butterfly or cut up for skewering, a leg of lamb.

1 bottle Italian salad dressing
1 lg. onion cut into sections or boiling onions
Cherry tomatoes (1 pkg.)
Mushrooms (1 pkg.)
2 green peppers, cut into sections
Season to taste

Marinate in Italian salad dressing.

If doing as a roast, barbecue to desired doneness, basting occasionally with marinade. Skewer vegetables and place on barbecue when lamb is almost done.

If doing as kebabs, skewer pieces of lamb alternating with vegetables. Have a few skewers of vegetables which should not be cooked as long.

Serve with: Brown trimmings for lamb (or a little ground meat if you don't have enough lamb left). Chop and add some of each of the vegetables and some of the leftover marinade. Mix in 2 cups cooked rice and some slivered almonds. Heat to blend. Ear of corn (barbecued or microwaved) goes well.