1 (6-7 lb.) lamb, butterflied
1 c. dry red wine
3/4 c. beef broth
3 tbsp. orange marmalade
2 tbsp. red wine vinegar
1 tbsp. minced dried onion
1 tbsp. dried marjoram
1 tbsp. dried rosemary
1 lg. bay leaf, crumbled
1 tsp. seasoned salt
3/4 tsp. ginger
1 clove garlic

Place lamb in pan fat side down. Combine remaining ingredients in 2 quart saucepan and simmer for 20 minutes, uncovered. Pour over lamb and marinate 6-8 hours.

To prepare on barbecue grill, place over coals fat side up 30-45 minutes. Turn frequently. Brush with marinade while cooking.