Aussie Barbequed Boneless Leg of Lamb Recipe

Aussie Barbequed Boneless Leg of Lamb Recipe

  • 1 cup vegetable oil
  • 1/2 cup distilled white vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 (3 pound) boneless leg of lamb, trimmed of fat
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 3/4 cup vegetable oil
  • 2 1/2 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
  • 2 cloves garlic, minced
  • 1 tablespoon dry mustard powder
  • 1 teaspoon salt
  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.
  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.
  3. Preheat an outdoor grill for medium-low heat, and lightly oil grate.
  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.
Recipe of the Day|