My husband created this marinade years ago and he uses it on all cuts of lamb.  One of my favorites, though, is using it for a grilled butterflied cut.  We buy the shank end of the leg and either have the butcher de-bone it or, if we’re lucky, it’s already de-boned.   We find the whole shank will feed six to eight people so we cut it in thirds for just the two of us and freeze the other two portions.

Marinaded and Grilled Butterflied Leg of Lamb

Serves 6 to 8

1 shank end butterflied leg of lamb
1/3 cup soy sauce
1/3 cup lemon juice
2/3 cup olive oil
2 - 3 garlic cloves, grated
1 Tbls. dried oregano

Put the lamb in a plastic bag.  Combine the rest of the ingredients in a bowl and pour over the bag.  Seal the bag and toss to make sure the marinade covers the lamb.  Marinade for 3 hours or more.

Grill for 6 to 10 minutes on each side depending on the thickness and how you prefer it - we like it more on the rare side.