Ingredients
10
10 servings
- •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.
Nutritional Facts
Per 10 servings
- Calories: 498
- Carbohydrate: 10g
- Fat: 43g
- Fiber: 2g
- Protein: 19g
- Sugar: 5g
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