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BBQ boneless leg of lamb

Category: food

This melt-in-your-mouth, slow-cooked favourite is perfect for a long lazy Sunday lunch and with the home-made hot barbecue sauce, is guaranteed to be a hit.

  • Serves: 8
  • Time needed: 2 hours prep, 2 hours to cook
  • Difficulty Medium


  • 1 cup olive oil
  • ½ cup vinegar
  • 2 garlic cloves, crushed and chopped
  • 1 tbs salt
  • ½ tsp ground pepper
  • 1 leg of lamb, boned & flattened

BBQ sauce

  • ½ cup water
  • ½ cup lemon juice
  • 3/4 cup olive oil
  • 2 ½ cups tomato puree
  • 2 medium onions, chopped
  • 2 tbs white vinegar
  • 2 tsps tabasco sauce
  • 1 tsps red chilli, finely chopped
  • 2 cloves garlic, minced
  • 1 tbs dry mustard
  • 1 tsp salt


  • Step 1

    Make a marinade of 1 cup of olive oil, ½ cup of vinegar, 2 cloves minced garlic with salt and pepper and mix in a large bowl. Coat the trimmed lamb leg in this marinate and let sit in room temperate for 2 hours.

  • Step 2

    Meanwhile, combine the ingredients for the BBQ sauce in a large saucepan. Bring to a boil over medium-high heat, then reduce to medium-low to simmer for 30 minutes or until the onions have softened and the sauce has thickened.

  • Step 3

    Preheat the barbecue – either hooded or open – to a medium-low heat, and lightly oil grate.

  • Step 4

    Remove lamb from marinade and shake off any excess. Cook for 1½ to 2 hours, depending on how you like your lamb. Turn and baste frequently with the hot barbeque sauce.

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