Grilled Leg Of Lamb with Olive Relish

1 tablespoon worcestershire sauce

2 teaspoons red pepper flakes

1 shallot -- minced

1 tablespoon chopped garlic

freshly ground black pepper -- to taste 2 teaspoons salt

1/4 cup olive oil

5 1/2 1/2 pound leg of lamb -- trimmed boned and -- butterflied (about -- 3 , (up to 6) 1/2 1/2 pounds boneless) -- (up to 4)

In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil. Trim as much remaining fat as possible from lamb and in a shallow dish spread oil mixture over both sides of it.