1 boned and butterflied leg of lamb
1/3 cup chopped parsley
1-1/3 cups olive oil
2 teaspoons oregano
1/3 cup lemon juice
2 bay leaves, crumbled
2 teaspoons salt
2 cups thinly sliced onions
2 teaspoons black pepper
6 cloves garlic,sliced
Trim the fell and any loose clumps of fat off the lamb. Combine the olive oil, salt, pepper, parsley,oregano, bay leaves, onions and garlic in a bowl;.mix and pour into heavy duty large ziplock bag with meat. Marinate at least 24 hours turning frequently. Remove from marinade and pat off excessive oil if cooking inside. If outside don’t worry about it. Just throw directly on hot grill and stand back. Turn frequently and serve when still rare in center.