1 leg of lamb, 4-5 lbs., boned and butterflied (just ask your Giant butcher)

1/2 cup Italian dressing

1/4 cup unsweetened pineapple juice

2 cloves garlic, minced

1/4 tsp. hot sauce

1/2 cup barbecue sauce

grapes

Combine Italian dressing, pineapple juice, garlic and hot sauce. Place lamb leg in glass dish or plastic bag; add marinade, turning to coat. Cover tightly and marinate in refrigerator 3-4 hours. Remove from marinade; reserve marinade. Thread 2 long metal skewers through lamb to secure and facilitate turning roast. Place lamb leg on grid over moderately hot coals and grill to desired degree of doneness: 150 degrees F for medium rare and 160 degrees F for medium well. Allow 40-60 minutes total cooking time depending on doneness desired. Turn leg several times during cooking. Combine reserved marinade with barbecue sauce. Heat to boiling. Brush leg with sauce during last 10 minutes of cooking time. Garnish with grapes.