Aussie Barbequed Boneless Leg of Lamb

Name: Aussie Barbequed Boneless Leg of Lamb
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 10 servings
Cuisine: Australian and New Zealander
Ingredients: 0.5 tsp Black Pepper; 1 tsp Diced Green Chiles; 2 cups Diced Onion; 1 tbsp Dry Mustard; 1 whole Leg of Lamb; 0.5 cup Lemon Juice; 2 cloves Minced Garlic; 1 tbsp Salt; 2 tsp Tabasco Hot Sauce; 2.5 cups Tomato Puree; 1 cup Vegetable Oil; 0.5 cup Water; 0.5 cup White Vinegar

Dinner 🍽️Lunch 🥪 Australian and New Zealander 🇦🇺🇳🇿 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Halal 🕌Comfort-Food Anabolic Diet

Aussie Barbequed Boneless Leg of Lamb pairs smoky grill flavor with a tangy, pepper-kissed tomato and onion basting sauce. The lamb stays juicy from a garlicky marinade, while slow grilling builds a glossy, savory crust. Perfect for weekend cookouts or holiday gatherings when you want bold, barbecue-forward lamb with a gentle heat and bright lemon notes.

Prep40 mins
Cook1 hr 30 mins
Serves10
DifficultyMedium

1

In a bowl, whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper, then pour into a resealable plastic bag. Add the trimmed lamb leg, coat it with the marinade, press out excess air, and seal the bag. Marinate at room temperature for 2 hours.
2

Meanwhile, combine 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 to medium-low and simmer for 30 minutes, until the onions are softened and the sauce is thickened.
3

Preheat an outdoor grill to medium-low heat, and lightly oil the grate.
4

Remove the lamb from the marinade and shake off the excess. Discard the remaining marinade. Cook on the preheated grill for 1 1/2 to 2 hours, turning and basting often with the hot barbeque sauce.