Aussie Barbequed Boneless Leg of Lamb

Aussie Barbequed Boneless Leg of Lamb

3 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h 30 m
  • Ready In

    4 h 10 m
DWD1249
Recipe by  DWD1249

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 boneless leg of lamb

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.

Share It

Reviews (3)

Rate This Recipe
Ita
10

Ita

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.

TVMOVIEGIRL
8

TVMOVIEGIRL

Easy and delicious!!

hoeguy
6

hoeguy

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.

More Reviews

Similar Recipes

Stuffed Leg of Lamb
(16)

Stuffed Leg of Lamb

Easter Leg of Lamb
(13)

Easter Leg of Lamb

Leg o' Lamb with Lemon and Rosemary
(11)

Leg o' Lamb with Lemon and Rosemary

Dragan's Leg of Lamb with Garlic and Beer
(9)

Dragan's Leg of Lamb with Garlic and Beer

Roast Leg of Lamb with Orange Juice and White Wine
(4)

Roast Leg of Lamb with Orange Juice and White Wine

Oven-Roasted Boneless Leg of Lamb
(3)

Oven-Roasted Boneless Leg of Lamb

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 498 cal
  • 25%
  • Fat
  • 43.3 g
  • 67%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 1228 mg
  • 49%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easter Leg of Lamb

>

next recipe:

Oven-Roasted Boneless Leg of Lamb