Aussie Barbequed Boneless Leg of Lamb |
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Prep Time: 40 Minutes Cook Time: 90 Minutes |
Ready In: 130 Minutes Servings: 1 |
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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 |
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 |
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.
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