- 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
- 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.
04/07/2018
recipepes.com
Aussie Barbequed Boneless Leg of Lamb, recipe
PT15M
PT1H
5
455 calories
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