7 lb Boned leg of lamb
2/3 c  Olive oil
6 tb Concentrated grapefruit
Juice (thawed & undiluted)
1 c  Water
1 ts Salt (+ 2 tsp. coarse)
1/2 ts Pepper
2 tb Minced parsley
1/2 ts Powdered rosemary
3    Bay leaves
1 c  Thinly sliced onion
3    Thinly sliced garlic cloves
GOLD SAUCE

Boned leg of lamb will probably be a rather compact piece of meat with
large pocket. With sharp knife, cut down through thinnest side of
pocket & spread leg flat, fat side down, in large shallow baking
dish. Mix oil, grapefruit concentrate, salt, pepper, parsley,
rosemary & bay leaves. Add onion & garlic. Pour marinade over meat,
cover & refrigerate 24 hours, turning every few hours. Remove from
refrigerator & allow to sit at room temperature before broiling.
Remove from marinade, reserving marinade; sprinkle both sides with
coarse salt & place on grill about 5-6″ from heat. Cook 45 minutes,
turning occasionally & basting with marinade. Cut against grain into
1/4″ slices. Serve with Gold Sauce.