Aussie Barbequed Boneless Leg of Lamb

Ingredients

• 1 cup vegetable oil
• 1/2 cup white vinegar
• 2 garlic cloves, minced
• 1 tablespoon salt
• 1/2 teaspoon black pepper (to taste)
• 3 lbs boneless leg of lamb, trimmed of fat
• 1/2 cup water
• 1/2 cup lemon juice
• 3/4 cup vegetable oil
• 2 1/2 cups tomato puree
• 2 cups onions, chopped
• 2 tablespoons white vinegar
• 2 teaspoons hot pepper sauce, such as tabasco
• 1 teaspoon hot green chili pepper, minced
• 2 garlic cloves, minced
• 1 tablespoon mustard powder
• 1 teaspoon salt

Directions

1. 1

   Marinade:.

2. 2

   Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.

3. 3

   Basting Mix:.

4. 4

   Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.

5. 5

   Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).

6. 6

   Lightly oil the grate.

7. 7

   Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbeque sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbeque sauce.