Category: Main Course
Aussie Barbequed Boneless Leg of Lamb - TastyPlanner.com
Chef: Weknicely
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.
Recipe Source: http://allrecipes.com/recip...
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. Tobasco)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt
Instructions
1. Whisk together 1 cup of vegetable oil, 1/2 cup 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 gor 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.
NUTRITIONAL INFORMATION:
AMOUNT PER SERVING:
Calories: 498/Total Fat: 43.3g/Cholesterol: 53mg
Similar recipes
Community activity
- Times saved to recipe box: 0
- Times Recommended: 0
- Times added to planner: 2
