Aussie Barbequed Boneless Leg of Lamb Recipe - Allrecipes.com
Aussie Barbequed Boneless Leg of Lamb Recipe
  • READY IN 4+ hrs

Aussie Barbequed Boneless Leg of Lamb

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 boneless leg of lamb Change Servings
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  • PREP

    40 mins
  • COOK

    1 hr 30 mins
  • READY IN

    4 hrs 10 mins

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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Reviews More Reviews

Jul 14, 2009

We sliced it and served it in wraps with the sauce - delicious. I will make the sauce again for sure & use it with chicken or any other barbecued meat.

 
Jul 19, 2008

Easy and delicious!!

 

4 Ratings

Jul 07, 2009

The lamb tasted great. The BBQ sauce recipe was about twice as much as was needed for the roast. I also found the BBQ sauce was too tart, so I added about 1/2 cup of brown sugar. I cooked it med. rare (145deg) and it was perfect. I will make this again with the marinade, but probably make a different BBQ sauce as it is not really appropriate to for the lamb.

 
May 03, 2014

I used the same marinade but used a lamb steak instead. For the BBQ sauce I kept the recipe the same but tweaked it a little by adding about a tablespoon of honey and a few dashes of Worcestershire sauce. Very tasty. I served with polenta and sauted kale

 

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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 43.3 g
  • 67%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 1228 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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