Greek Leg of Lamb

Serves: 6

1 (4-pound) boneless leg of lamb
1 cup vegetable oil
1/2 cup olive oil
1/2 cup lemon juice
1 tablespoon onion powder
1 tablespoon fresh or 1 teaspoon dried oregano
1 tablespoon fresh or dried rosemary
6 cloves garlic, pressed

Place lamb in a large shallow dish or a heavy-duty, sip-top plastic bag; set aside. Combine vegetable oil and remaining ingredients; reserve 1/4 cup marinade mixture. Pour remaining marinade mixture over lamb. Cover or seal, and refrigerate 8 hours, turning occasionally.

Remove lamb from marinade, discarding marinade. Grill covered with lid, over medium-hot coals (350 to 400) 40 minutes or until meat thermometer registers 140 degrees (rare), 150 degrees (medium, or 160 degrees (medium-well), turning once and basting with 1/4 cup reserved marinade mixture.
Note: Lamb can also be roasted in 350 degree oven on rack for 2-1/2 hours or so.