1 leg of lamb (4 to 5 lbs.), short cut sirloin cut off, butterflied
2 tbsp. cracked black pepper
1/2 c. red wine
1/4 c. olive oil
2 tsp. salt
2 tsp. oregano
2 garlic cloves, slivered

Pound pepper into meat. Combine red wine, olive oil, salt, oregano and garlic cloves to make a marinade in a 13 x 9 inch baking dish. Add meat, turn to coat, cover and refrigerate a minimum of 3 hours, turning meat occasionally.

Preheat broiler. Drain lamb, reserving marinade. Broil 7 to 9 inches from heat source (or bake at 450 degrees) for 20 minutes, basting frequently with marinade. Turn and broil 15 to 25 minutes until meat reaches desired doneness. REMEMBER: Butterflied lamb is irregular in size and shape and uneven in thickness. Watch cooking time carefully. Do not over cook. 12 to 14 servings.