on a long time, I’ve been baking this cake on the Fourth of July. produces a wonderful dessert in a hurry for any occasion.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs 10 mins |
| Servings: | 10 |
| Yield: | 1 boneless leg of lamb |
Ingredients
- 1 cup vegetable oil
- ½ cup distilled white vinegar
- 2 cloves garlic, minced
- 1 tablespoon salt
- ½ teaspoon ground black pepper, or to taste
- 1 (3 pound) boneless leg of lamb, trimmed of fat
- ½ cup water
- ½ cup lemon juice
- ¾ cup vegetable oil
- 2 ½ cups tomato puree
- 2 cups chopped onion
- 2 tablespoons distilled white vinegar
- 2 teaspoons hot pepper sauce (e.g. Tabasco™)
- 1 teaspoon minced hot green chile peppers
- 2 cloves garlic, minced
- 1 tablespoon dry mustard powder
- 1 teaspoon salt
Instructions
- Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
- Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
- Preheat an outdoor grill for medium-low heat, and lightly oil grate.
- Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 1228 mg |
| Sugars | 5 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe. Sauce was great, not one of the sugary sauces. Meat stayed juicy.
I used the same marinade but used a lamb steak instead. For the BBQ sauce I kept the recipe the same but tweaked it a little by adding about a tablespoon of honey and a few dashes of Worcestershire sauce. Very tasty. I served with polenta and sauted kale
We sliced it and served it in wraps with the sauce – delicious. I will make the sauce again for sure & use it with chicken or any other barbecued meat.
The lamb tasted great. The BBQ sauce recipe was about twice as much as was needed for the roast. I also found the BBQ sauce was too tart, so I added about 1/2 cup of brown sugar. I cooked it med. rare (145deg) and it was perfect. I will make this again with the marinade, but probably make a different BBQ sauce as it is not really appropriate to for the lamb.
Easy and delicious!!