Aussie Barbequed Boneless Leg of Lamb

"Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting."

4 servings

INGREDIENTS
120 ml vegetable oil
60 ml distilled white vinegar
1 clove garlic, minced
9 g salt
0.5 g ground black pepper, or to taste
1/2 (3 pound) boneless leg of lamb, trimmed of excess fat

60 ml water
60 ml lemon juice
90 ml vegetable oil
310 g tomato puree
160 g chopped onion
15 ml distilled white vinegar
5 ml hot pepper sauce (e.g. Tabasco™)
2 g minced hot green chile peppers
1 clove garlic, minced
5 g dry mustard powder
3 g salt


DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 boneless leg of lamb.

1. 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.
2. 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.
3. Preheat an outdoor grill for medium-low heat, and lightly oil grate.
4. 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.