Aussie Barbequed Boneless Leg Of Lamb Recipes

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AUSSIE BARBECUED BONELESS LEG OF LAMB



Aussie Barbecued Boneless Leg of Lamb image

Well worth every hour of waiting for this to slow cook on the grill (or oven). You'll have plenty of time to enjoy your favorite appetizers and cocktails while basting and keeping the coals going. An absolutely divine recipe for Lamb!

Provided by sassafrasnanc

Categories     Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • Marinade:.
  • 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.
  • Basting Mix:.
  • 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.
  • Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
  • Lightly oil the grate.
  • Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue 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 barbecue sauce.

Nutrition Facts : Calories 1168.6, Fat 103.1, SaturatedFat 25.2, Cholesterol 156.5, Sodium 1751.9, Carbohydrate 18.2, Fiber 3.2, Sugar 8.1, Protein 43.5

AUSSIE BARBEQUED BONELESS LEG OF LAMB



Aussie Barbequed Boneless Leg of Lamb image

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.

Provided by dwd1249

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 4h10m

Yield 10

Number Of Ingredients 17

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

Steps:

  • 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 498.2 calories, Carbohydrate 10.3 g, Cholesterol 53 mg, Fat 43.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 7.7 g, Sodium 1227.8 mg, Sugar 4.7 g

ROAST LEG OF LAMB - AUSSIE STYLE.



Roast Leg of Lamb - Aussie Style. image

Lamb is very popular here, there used to be an ad about Tom Cruise and a Roast Leg of Lamb when I was a child, the roast lamb won. This is my favourite way of making and eating roast lamb. I usually cook a 2 kilo leg due to our family of 6.

Provided by cookingpompom

Categories     Lamb/Sheep

Time 4h45m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 leg of lamb (at least 1 kilo and upto 2.5 kilos)
3 cloves fresh garlic
4 sprigs fresh rosemary
1 tablespoon salt
2 tablespoons vegetable oil
1 teaspoon freshly cracked black pepper

Steps:

  • Pre-heat your oven as high as it will go while you prepare the lamb.
  • Rub the oil all over the leg - top and bottom in a good sized baking tray.
  • Cut each garlic clove into 6ths. Use a paring knife, cut small incisions all ove the lamb and carefully push a garlic into each hole.
  • Remove the rosemary from the sprigs and sprinkle all over the lamb. Finally sprinkle the salt on top.
  • Place into your hot oven and turn down to 220oC for 30 minutes.
  • Turn the heat down and bake at 160oC for 4 hours. If you choose to add veggies, do it during hour 2 - that gives them 2 hours to cook. Carefully pour the lamb fat over your veggies to make them crispy and taste amazing.
  • Strain the fat and juices off. Reserve the pan juices (not the fat) to make lamb gravy.
  • Serve roast lamb with roast veggies, gravy, mint sauce and a slice of bread with butter (to mop it all up with).
  • Veggies to add in hour 2: little onions, carrots, potatoes, sweet potato, pumpkin and parsnip.

Nutrition Facts : Calories 61.6, Fat 6.8, SaturatedFat 0.9, Sodium 1744.2, Carbohydrate 0.4, Fiber 0.1, Protein 0.1

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