1 (5- to 6-pound) leg of lamb, butterflied
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme
Place the leg of lamb in a nonreactive dish. Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce,
pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat. Marinate in the refrigerator for 3 to 10 hours, turning occasionally.
Drain, reserving the marinade. Grill the lamb over hot coals for 40 to 45 minutes or until done to taste, basting with the reserved marinade occasionally.