Ingredients : 
 1 5-6 lb. butterflied leg of lamb
 3 cloves garlic, minced
 1/4 cup onion, grated
 1 tbs. Worcestershire sauce
 1/2 tsp. ground black pepper
 1/2 tsp. diced thyme
 1/2 cup olive oil
 1/2 cup lemon juice

 Preparation :
     Place lamb in shallow dish.  Combine remaining ingredients,
 mix thoroughly and pour over lamb.  Refrigerate and marinate for at
 least one hour; preferably overnight. Remove lamb and reserve marinade.
 Place lamb on barbecue rack 4 inches from heat source.
 Baste often with marinade.  Grill until lamb registers 140 F for rare
 or 150-155 F for medium. Makes 8 servings.