1 (6-7 lb.) leg of lamb, butterflied
3/4 c. red wine
1/2 c. vegetable oil
1 c. thinly sliced, peeled onion
2 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1 tsp. thinly sliced, peeled garlic
3 bay leaves
1 tsp. dried oregano
1/8 tsp. pepper

Put lamb in a baking dish 13 x 9 x 2 inches. Combine remaining ingredients and pour over lamb. Cover with plastic wrap and refrigerate 8-24 hours, turning once. Remove from refrigerator 1 hour before broiling. Put lamb, fat side up, on rack in broiler pan. Strain marinade. Broil lamb 6 inches from heat 15-20 minutes, basting 3 times with marinade. Turn lamb, broil 20-25 minutes longer basting 3-4 times; remove from heat and let stand 10 minutes before slicing.