BBQ Boneless Lamb Leg, Australian Way

Ingredients 0/13

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 lamb leg, and make sure it’s well coated. Squeeze out the air, seal the bag, and let it sit at room temperature for a couple of hours.

Step 2

While the lamb is marinating, combine water, lemon juice, three-quarters of a cup of vegetable oil, tomato puree, chopped onion, two tablespoons of vinegar, hot sauce, minced chili, two garlic cloves, mustard powder, and a teaspoon of salt in a large saucepan. Bring it to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer for about 30 minutes until the onions soften and the sauce thickens nicely.

Step 3

When you’re ready to cook, heat your grill to medium-low and give the grates a light oiling to prevent sticking. Take the lamb out of the marinade and shake off any excess liquid—discard the marinade after this.

Step 4

Place the lamb on the grill and cook it for about 1 ½ to 2 hours. Turn it regularly and baste it often with the warm barbecue sauce you made, so it stays juicy and flavorful. Keep an eye on it, and enjoy that delicious smoky aroma as it cooks!