1 c. dry red wine
3/4 c. beef stock
3 tbsp. orange marmalade
2 tbsp. red wine vinegar
1 tbsp. minced dried onion
1 tbsp. dried marjoram
1 lg. bay leaf, crumbled
1 tsp. seasoned salt
1/4 tsp. ginger
1 clove garlic, crushed
1 (6-7 lb.) leg of lamb, boned and butterflied

In a 2-quart saucepan, combine all ingredients except lamb and simmer uncovered for 20 minutes. Place lamb in a medium roasting pan.

Pour the hot marinade over the lamb and marinate at room temperature 6 to 8 hours, turning frequently. Barbecue over medium hot coals for 30 to 45 minutes or until meat thermometer registers 150 to 160 degrees. Lamb will be cooked to medium. Slice fairly thin on a slight diagonal.