Boned & butterflied leg of lamb, 5-6 lbs.
1 (8 oz.) sour cream
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. fresh ground pepper
1 clove garlic, crushed
2 tbsp. chopped parsley
Watercress & cherry tomatoes (opt. for garnish)

Mix sour cream, salt, oregano, pepper, garlic, parsley. Trim thin paper like fell from lamb. Rub sour cream mixture on both sides of lamb. (This part you can do ahead.)

Place on cookie sheet, cover loosely and refrigerate for 4 plus hours. Bring to room temperature (1 hour). Grill about 4" above white coals (or in broiler) about 20 minutes on each side. Let stand 10 minutes. Slice in thin slices, cross grain. Garnish. 8 servings.