Butter-Flied Grilled Lamb
 
 1 leg of lamb (6-7 lbs.) have butcher bone and butterfly
 1/4 cup of lemon juice
 1/4 cup of dry vermouth
 3 tablespoons of olive oil
 2 teaspoons of salt
 1/2 teaspoon of pepper
 2 teaspoon of dried oregano
 1/2 teaspoon of dried thyme
 1/2 teaspoon of dried rosemary
 4 cloves garlic, minced

Lay out meat in a large shallow glass or enamel pan. Mix together remaining ingredients and pour over meat. Turn meat to coat both sides and chill overnight. Barbeque meat on a grill over medium-hot coals allowing 15-20 minutes to brown one side, then turn and cook 15-20 minutes for medium-rare meat. Baste several times during grilling with marinade. Slice to serve. Serves 10.