All Recipes Best Recipe Meat and Poultry Recipes Lamb Leg

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 ¾ cup vegetable oil 2 ½ cups tomato puree 2 cups chopped onion 2 tablespoons distilled white vinegar 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon minced hot green chile peppers 2 cloves garlic, minced 1 tablespoon dry mustard powder 1 teaspoon salt

Nutrition Info

498.2 calories carbohydrate: 10.3 g cholesterol: 53 mg fat: 43.3 g fiber: 1.9 g protein: 18.7 g saturatedFat: 7.7 g servingSize: - sodium: 1227.8 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

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.
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.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
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.

1 boneless leg of lamb

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.