Aussie Barbequed Boneless Leg of Lamb
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Recipe Submitted by:Sharon
Number of Servings:
Measurement Units:
Number of Servings: | Measurement Units: |
Ingredients
- 3 pounds boneless leg of lamb trimmed of fat
- Marinade
- 1 cup vegetable oil
- 1/2 cup White vinegar distilled
- 2 cloves garlic minced
- 1 tablespoon Salt
- 1/2 teaspoon Pepper or to taste
- 2 teaspoons hot sauce (e. g. Tabasco)
- Sauce
- 1/2 cup Water
- 1/2 cup Lemon juice
- 3/4 cup vegetable oil
- 2 1/2 cups tomato puree
- 2 tablespoons White vinegar
- 2 cups Onion chopped
- 2 cloves garlic minced
- 1 tablespoon Mustard powder
- 1 teaspoon Salt
- 1 teaspoon Green Chilli minced
Ingredients
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Instructions
- Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 clovesminced 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 atroom 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 1teaspoon of salt in a large saucepan
- Bring to a boil over medium- high heat, then reduce heat to medium-low, and simmer 30 minutesuntil 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.