1/2 c. olive oil
1/2 c. vegetable oil
1/2 c. fresh lemon juice
4 cloves garlic
2 tsp. oregano
1 tsp. rosemary
1 c. thinly sliced onions
10 bay leaves
1/4 c. chopped parsley

Beat together oils and lemon juice. Peel and smash the garlic and add to oil mixture along with other ingredients. Toss with 5 pounds cubed lamb or spread over a butterflied 7-9 pound leg of lamb. Marinate for at least 8 hours in refrigerator (overnight, too). Baste with the garlic marinade during grilling. Makes about 2 cups.