Aussie Barbequed Boneless Leg of Lamb

Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.

• Preparation Time: 40 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 10 mins
• Calories: 498 Calories

Ingredients

• 1 teaspoon salt
• ¾ cup vegetable oil
• ½ cup water
• 1 cup vegetable oil
• 1 tablespoon salt
• 2 tablespoons distilled white vinegar
• ½ cup lemon juice
• 2 cups chopped onion
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper, or to taste
• ½ cup distilled white vinegar
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 tablespoon dry mustard powder
• 1 (3 pound) boneless leg of lamb, trimmed of fat
• 2 ½ cups tomato puree
• 1 teaspoon minced hot green chile peppers

Recipe Instructions

Step 1

Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.

Step 2

Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.

Step 3

Preheat an outdoor grill for medium-low heat, and lightly oil grate.

Step 4

Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.