Aussie Barbequed Boneless Leg Of Lamb

ingredients

• servings: 1
• 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

recipe

preparation time: 40 mins cook time: 1 hr 30 mins

ready time: 4 hrs 10 mins


• 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.