1 leg of lamb
1 onion, sliced
2 cloves garlic, minced
1 tsp. basil
1 tsp. rosemary
1 tsp. thyme
Pepper to taste
1 c. red wine
1/2 c. orange juice
1/2 c. pineapple juice
1/2 c. lemon juice
1/2 c. soy sauce
1/4 c. Worcestershire sauce
Fresh parsley (for garnish)

Place meat in a deep glass bowl. Combine remaining ingredients and pour over meat. Cover and refrigerate for 1 to 2 days, turning occasionally. Drain. Grill over hot coals until desired doneness. May be roasted in a preheated 425 degree oven. Serves 8 to 10.