1 (6 or 7 lb.) leg of lamb, boned & butterflied

Put lamb, fat side down, in shallow pan. Mix marinade and pour over lamb:

1 clove garlic, crushed
1/4 c. red wine vinegar
1/4 tsp. oregano
1/8 tsp. black pepper
2 tsp. salt
3/4 c. oil
1/2 c. chopped onion
2 tsp. Dijon mustard
1 bay leaf, crushed

Cover pan tightly and refrigerate overnight, turning meat at least once. Remove from refrigerator 1 hour before you plan to cook it. Grill or broil in oven for 10 minutes 4 inches from heat, then roast in oven at 425 degrees. Time depends on desired doneness.