Place leg of lamb fat side down.
With sharp knife, make gashes in thick sections of lamb, to make it as uniformly thick as possible.
Remove any excess fat.
Wipe lamb with damp paper towels.
Make Marinade: In jar with tight-fitting lid, combine all marinade ingredients; shake vigor- ously to combine.
Place lamb in large, shallow baking dish.
Pour marinade over lamb.
Refrigerate, covered, over- night; turn lamb occasionally.
Place meat, fat side down, on broiler rack; broil, 4 inches from heat, 20 minutes.
Turn with tongs; brush with marinade; broil 20 minutes longer, or until desired doneness.
To serve: Remove to carving board or heated serving platter.
Slice thinly, on the diagonal.
Serve with Sauce Maitre d'Hotel.
Makes 8 servings.