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Barbecue Leg of Lamb 1 bone-in leg of lamb 6 garlic toes 1/2 cups olive oil 3 bacon slices Marinade Pour olive oil on meat and season with Cajun seasoning. Stuff garlic toes in leg, pour marinade over lamb, cover and refrigerate for at least eight hours or until next day. Grease grill, place meat on

Basque Barbecue Leg of Lamb 1 (6 to 7 pound) leg of lamb or 1 whole lamb Marinade 3 tablespoons salt 1 teaspoon pepper 5 cloves garlic, pressed 1/2 cup vegetable oil 2 large lemons, juiced The day before serving, mix all marinade ingredients. Place in a pint jar and shake well. Remove excess fat

Pour olive oil on meat and season with Cajun seasoning. Stuff garlic toes in leg, pour marinade over lamb, cover and refrigerate for at least eight hours or until next day. Grease grill, place meat on grill and top with bacon slices, reserving marinade. Cover barbecue and cook about three hours for

Pound lamb to even thickness. Mix rest of ingredients to make marinade. Marinate lamb for 2 hours at room temperature. Broil over white coals or in oven for 12 minutes on each side or until slightly pink in center. Place on platter. Garnish and serve with parsley and minted jelly or Hollandaise

Remove excess fat. Trim fat covering from surface of lamb. With mallet pound to even thickness of about 1 1/2 inches. Place lamb in large plastic bag. Place bag in shallow roasting pan. In small bowl combine all ingredients; pour over lamb in bag. Close bag and refrigerate 2 to 5 days, turning bag