1 leg of lamb, boned and butterflied
6 tbsp. lemon juice
1/2 c. olive oil
Salt and pepper to taste
1 tsp. rosemary
6 cloves garlic, crushed
1 1/2 c. white wine
1 tsp. oregano

Pound lamb to even thickness. Mix rest of ingredients to make marinade. Marinate lamb for 2 hours at room temperature. Broil over white coals or in oven for 12 minutes on each side or until slightly pink in center. Place on platter. Garnish and serve with parsley and minted jelly or Hollandaise sauce.