Steps to Prepare Tandoori Lamb Leg

Aussie Barbequed Boneless Leg Of Lamb

This tandoori style lamb is 100% mouthwatering.

Recipe Summary 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.

Ingredients | Tandoori Lamb Leg

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

Directions

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.

Info | Tandoori Lamb Leg

prep: 40 mins cook: 1 hr 30 mins additional: 2 hrs total: 4 hrs 10 mins Servings: 10 Yield: 1 boneless leg of lamb

TAG : Aussie Barbequed Boneless Leg Of Lamb

Meat and Poultry Recipes, Lamb, Leg,