Bone and skin a leg of lamb (it is easier to do when the meat is partially frozen). Easier still, get a good butcher to do it! Combine the marinade ingredients in a glass or enamel pan and marinade the lamb for 24 hours, turning occasionally. Drain and sear lamb on both sides over very hot coals. Lower heat and cook until pink, about 45 minutes to 1 hour.
For the sauce, combine all the ingredients except the butter and parsley and boil rapidly to reduce to 1/2 cup. Remove from heat; and butter and parsley. Pour a bit over meat and pass the rest at the table. Slice roast across the grain. Serves 6-8 Typed d in MMformat by cjhartlin@msn. Com
