My wife is ethnic Armenian, Born and raised in Buenos Aires. In laws came for Easter, so naturally I was out to impress. Marinated for about 36 hours in Red wine, tomato paste, a little red wine vinegar, onions, garlic and marjoram. Made a little chimichurri with some mint in it on the side. Butterflied and grilled it over oak directly. One of the better lamb legs I've done.