• 1/4 cup olive oil
• 1/4 cup water
• 1/3 cup tarragon white wine vinegar
• 3 Tbs. capers, chopped
• 3 Tbs. onion\cooked, minced
• 3 Tbs. pimento, diced
• 2 Tbs. fresh parsley, minced
• 4 tsp. dill weed
• 1 boned leg lamb, about 4 lb each, butterflied

Combine all ingredients, except lamb, in a bowl. Season with salt and pepper to taste. Place lamb in a glass baking dish and pour marinade over. Cover, refrigerate and marinate 4-6 hours. Turn on broiler or prepare grill. Remove lamb from marinade and place on broiler pan. Broil about 5-0/1 inches from heat source 18-20 minutes, basting with marinade every 10 minutes. Turn and broil another 20 minutes for medium-rare meat, basting with marinade every 10 minutes. Or grill lamb 6-0/1 inches from coals 40-50 minutes for medium rare, longer if desired, turning once during grilling time.