Aussie Barbequed Boneless Leg of Lamb
Description
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.
Ingredients
•
1 cup vegetable oil
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1/2 cup distilled white vinegar
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2 cloves garlic, minced
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1 tablespoon salt
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1/2 teaspoon ground black pepper, or to taste
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1 (3 pound) boneless leg of lamb, trimmed of fat
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1/2 cup water
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1/2 cup lemon juice
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3/4 cup vegetable oil
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2 1/2 cups tomato puree
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2 cups chopped onion
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2 tablespoons distilled white vinegar
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2 teaspoons hot pepper sauce (e.g. Tabasco™)
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1 teaspoon minced hot green chile peppers
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2 cloves garlic, minced
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1 tablespoon dry mustard powder
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1 teaspoon salt
Directions
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.