Aussie Barbequed Boneless Leg of Lamb recipe
All Recipes Meat and Poultry Recipes Lamb Leg
Ingredients
- 1 cup vegetable oil ½ cup distilled white vinegar 2 cloves garlic, minced 1 tablespoon salt ½ teaspoon ground black pepper, or to taste 1 (3 pound) boneless leg of lamb, trimmed of fat ½ cup water ½ cup lemon juice ¾ cup vegetable oil 2 ½ 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
Nutrition Info
- 498.2 caloriescarbohydrate: 10.3 gcholesterol: 53 mgfat: 43.3 gfiber: 1.9 gprotein: 18.7 gsaturatedFat: 7.7 gservingSize: -sodium: 1227.8 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Aussie Barbequed Boneless Leg of Lamb
Directions
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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.
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.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
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.