Have butcher bone leg of lamb, and cut it so that it will lie fairly flat. Do not tie the lamb in the usual form. Make a marinade of the following ingredients:

Crush 1 clove garlic
Add 1 c. French dressing
2/3 c. onions, chopped
2 tsp. barbecue spice
1 tsp. salt
1/4 tsp. oregano
1 bay leaf, crushed

Pour this over the lamb, which has been placed in a large bowl. Turn the meat once or twice in the marinade. Marinate overnight and even two days--the longer the better. When ready to cook, place meat inside your wire rack and lock firmly into place. Cook for 45 minutes to 1 hour, turning frequently and basting from time to time with the marinade. If you don't have a wire rack just lay on grill like a steak.

If you are cooking this in kitchen, put meat fat side up toward the heat, brush well with marinade and broil 4 inches from the heat until the fat takes on a golden brown color about 10 to 16 minutes. Turn, baste and continue to broil another 10 minutes until this side is browned. Now set oven control at 450 degrees and bake for 30 to 35 minutes, giving a total cooking time of 1 hour. Reverse the meat, putting fat side back up for about 5 minutes at the end of the baking. The meat will be a little pink, quite juicy. Cook longer if you want it more well done.