I don't think I've tasted a better piece of lamb than this. It was so tasty, I snuck a leftover piece for breakfast.
1/2 leg of lamb (about 3 1/2 pounds)
1/4 cup olive oil
1/2 cup white wine
Juice of 3 large lemons
6 - 8 cloves of garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon each salt and pepper
Have your butcher remove the bone and butterfly the lamb. Place in a pan. In a small bowl, combine remaining ingredients. Pour over lamb, cover and refrigerate several hours.
Grill about 40 minutes over medium flame, turning occasionally and basting with marinade. Meat should be slightly pink when done. Slice into pieces and serve with a good salad and maybe some wild rice. Serves 5 – 6.