1 (6 lb.) leg of lamb, boned and flattened
1 c. oil
1/4 c. cider vinegar or wine vinegar
1 tbsp. salt
2 garlic cloves, crushed
1 tsp. freshly ground black pepper

Marinate lamb in above mixture at room temperature for 2 hours. Turn lamb once or twice and baste with marinade. Remove and broil for 2 hours or to desired doneness, turning frequently and baste with a bar-b-que sauce. Serves 6.

P.S. I always used my Weber broiler.