Aussie Barbequed Boneless Leg of Lamb

Aussie Barbequed Boneless Leg of Lamb
  • PREP TIME
    40 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    4 hrs 10 mins
  • SERVING
    10 People
  • VIEWS
    15

Embark on a culinary journey to the Australian outback with this succulent barbequed lamb. Infused with a zesty marinade and basted in a rich, homemade barbeque sauce, this boneless leg of lamb promises a delightful, hands-off cooking experience, allowing you to savor the flavors and aromas while spending quality time with your guests.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Cholesterol
    53 mg
  • Fiber
    2 g
  • Protein
    19 g
  • Saturated Fat
    8 g
  • Sodium
    1228 mg
  • Sugar
    5 g
  • Fat
    43 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

In a bowl, whisk together 1 cup of vegetable oil, 1/2 cup of distilled white vinegar, 2 cloves of minced garlic, 1 tablespoon of salt, and ground black pepper to taste. (Prep time: 5 minutes)

02

Step
2 hrs

Pour the mixture into a resealable plastic bag. Add the trimmed lamb leg, ensuring it is well-coated with the marinade. Squeeze out any excess air and seal the bag. Marinate at room temperature for 2 hours. (Marinating time: 2 hours)

03

Step
10 mins

While the lamb marinates, prepare the barbeque sauce. In a large saucepan, combine water, lemon juice, 3/4 cup of vegetable oil, tomato puree, chopped onion, 2 tablespoons of distilled white vinegar, hot sauce, minced chile, 2 cloves of minced garlic, dry mustard powder, and 1 teaspoon of salt. (Prep time: 10 minutes)

04

Step
30 mins

Bring the barbeque sauce to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for 30 minutes, or until the onions have softened and the sauce has thickened, stirring occasionally. (Cook time: 30 minutes)

05

Step
5 mins

Preheat an outdoor grill for medium-low heat. Lightly oil the grill grate to prevent sticking. (Prep time: 5 minutes)

06

Step
1 hrs 30 mins

Remove the lamb from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the lamb on the preheated grill and cook for 1 1/2 to 2 hours, turning and basting frequently with the homemade barbeque sauce. Ensure the lamb is cooked to your desired doneness. (Cook time: 90-120 minutes)

For a richer flavor, consider using a high-quality extra virgin olive oil in the marinade.
Adjust the amount of hot pepper sauce and minced chile to suit your preferred level of spiciness.
If you don't have an outdoor grill, the lamb can be roasted in a preheated oven at 325°F (160°C) for a similar amount of time.
Serve the barbequed lamb with your favorite sides, such as grilled vegetables, roasted potatoes, or a fresh salad.

Elza Cole

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 5 Ratings)
Total Reviews: (4)
  • Damien Cronin

    The barbeque sauce is amazing! I made extra to use on other meats too.

  • Isai Yundt

    I found the cooking time to be a bit long for my grill. Next time, I'll check the internal temperature more frequently.

  • Nikko Schneider

    Easy to follow and delicious. Will definitely make again!

  • Jonas Kuphal

    This recipe was a hit at my family BBQ! The lamb was so tender and flavorful.

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