Succulent Grilled Australian Lamb Leg Recipe

Ingredients

• 1 cup of vegetable oil and half a cup of distilled white vinegar are needed along with minced garlic cloves, salt, and ground black pepper to taste. A boneless leg of lamb, trimmed of fat, weighing three pounds, is required. Additionally, half a cup each of water and lemon juice, three-fourths cup of vegetable oil, two and a half cups of tomato puree, and two cups of chopped onions are essential. For added flavor, include distilled white vinegar, hot pepper sauce like Tabasco™, minced hot green chile peppers, garlic cloves, dry mustard powder, and salt.

Step 1

Combine a cup of vegetable oil, half a cup of vinegar, minced garlic, salt, and black pepper in a mixing bowl. Transfer the mixture into a sealable bag. Place the trimmed lamb leg inside, ensuring it is well-coated with the marinade. Seal the bag after squeezing out the excess air. Allow it to marinate at room temperature for about 2 hours.

Step 2

In the meantime, in a large saucepan, mix water, lemon juice, vegetable oil, tomato puree, onion, vinegar, hot sauce, minced chile, garlic, mustard powder, and salt. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer for approximately 30 minutes until the onions are tender and the sauce thickens.

Step 3

Prepare the outdoor grill by preheating it to medium-low heat and lightly oiling the grate.

Step 4

Take the lamb out of the marinade, shaking off any extra. Discard the remaining marinade. Grill the lamb on the preheated grill for 1 and a half to 2 hours, turning and basting it frequently with the flavorful barbecue sauce.