1 med. size butterflied leg of lamb
4 oz. soy sauce
6 oz. water
1 tsp. garlic powder
1 tsp. curry powder
1 tbsp. dry oregano
1/2 tsp. pepper
4 dashes Tabasco sauce
1 tsp. Worcestershire sauce

Combine all ingredients and mix well. Place lamb in plastic bag and add marinade. Place in refrigerator at least 2 hours or longer. Remove lamb and save marinade. Barbecue fat side up. Turn and baste with marinade every 20 minutes. Approximate cooking time 60-80 minutes. Remove and carve diagonal slices.