1 leg of lamb (6-7 lbs.) have butcher bone and butterfly
1/4 c. lemon juice
1/4 c. dry vermouth
3 tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
4 cloves garlic, minced

Lay out meat in a large shallow glass or enamel pan. Mix together remaining ingredients and pour over meat. Turn meat to coat both sides and chill overnight.

Barbeque meat on a grill over medium-hot coals allowing 15-20 minutes to brown one side, then turn and cook 15-20 minutes for medium-rare meat. Baste several times during grilling with marinade.

Slice to serve.

Serves 10.