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Aussie Barbequed Boneless Leg of Lamb
Aussie Barbequed Boneless Leg of Lamb
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
250 minutes
"Juicy grilled lamb, perfect for BBQs, leisurely baste for 1.5-2 hours, sip and savor."
Ingredients:
  • 1 cup vegetable oil
  • 0.5 cup distilled white vinegar
  • 1 tablespoon salt
  • 0.5 teaspoon ground black pepper, or to taste
  • 1 (3 pound) boneless leg of lamb, trimmed of fat
  • 0.5 cup water
  • 0.5 cup lemon juice
  • 0.75 cup vegetable oil
  • 2.5 cups tomato puree
  • 2 cups chopped onion
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon minced hot green chile peppers
  • 1 tablespoon dry mustard powder
Instructions:
  • Combine 1 cup of vegetable oil, 1/2 cup of vinegar, 2 minced garlic cloves, 1 tablespoon of salt, and black pepper in a bowl, then transfer the mixture into a resealable plastic bag. Add the trimmed lamb leg, coat it with the marinade, remove excess air, and seal the bag for marinating at room temperature for 2 hours.
  • Combine water, lemon juice, 3/4 cup vegetable oil, tomato puree, onion, vinegar, hot sauce, chile, garlic, mustard powder, and salt in a large saucepan. Boil over medium-high heat, then simmer for 30 minutes until onions are soft and sauce thickens.
  • Prepare the outdoor grill by preheating it to medium-low heat and lightly oiling the grate.
  • Take the lamb out of the marinade, letting any extra drip off. Dispose of the leftover marinade. Grill over high heat for 1 1/2 to 2 hours, rotating and brushing often with the warm barbecue sauce.

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