1 (8 oz.) container sour cream
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 clove garlic, crushed
2 tbsp. chopped parsley
leg of lamb, butterflied (5 or 6 lbs.)

Mix sour cream, salt, oregano, parsley, garlic and pepper. Trim thin paper like fell from lamb. Rub sour cream mixture on both sides. Place on cookie sheet. Cover, loosely and refrigerate at least 4 hours. Bring to room temperature at least 1 hour before cooking.

Grill 4" from coals 20 minutes on each side. Let stand 10 minutes before serving. Slice thinly across grain. Delicious!

Serves 6.