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.
2 hours prep, 2 hours to cook
- 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
- 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
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.
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.
Preheat the barbecue – either hooded or open – to a medium-low heat, and lightly oil grate.
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.
Classic Barbecue Recipes with a Twist
Barbecued pumpkin wedges on spinach salad
Chilli barbecue prawns with coriander pesto
BBQ boneless leg of lamb
Garlic thyme and anchovy baked potatoes