Boneless Leg of Lamb: Aussie BBQ Style

Ingredients

• 1 cup vegetable oil
• ½ cup distilled white vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• ½ teaspoon ground black pepper, or to taste
• 1 (3 pound) boneless leg of lamb, trimmed of fat
• ½ cup water
• ½ cup lemon juice
• 2 ½ cups tomato puree
• 2 cups chopped onion
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon minced hot green chile peppers
• 1 tablespoon dry mustard powder

Step 1

Whisk together a cup of vegetable oil, half a cup of vinegar, two minced garlic cloves, a tablespoon of salt, and some black pepper in a bowl. Pour this marinade into a resealable plastic bag, add the trimmed leg of lamb, and give it a good rub to coat the meat evenly. Squeeze out as much air as you can, seal the bag, and let it sit at room temperature for a couple of hours.

Step 2

While the lamb is soaking up those flavors, whip up the barbecue sauce. In a large saucepan, combine water, lemon juice, three-quarters of a cup of vegetable oil, tomato puree, chopped onion, a couple of tablespoons of vinegar, hot sauce, minced chile, two more garlic cloves, mustard powder, and a teaspoon of salt. Bring it to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer gently for about half an hour, until the onions are soft and the sauce has thickened nicely.

Step 3

When you’re ready to cook, heat up your outdoor grill to medium-low and brush the grate with a little oil to keep the lamb from sticking. Take the lamb out of the marinade, shake off any excess liquid, and toss the marinade. Place the lamb on the grill and cook it for about an hour and a half to two hours. Keep turning it regularly and baste it often with that delicious barbecue sauce you made, so it stays juicy and full of flavor.