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Oven-Barbecued Lamb

BBQ.Guys's picture
  Leg lamb 9 Pound
  Garlic 1 Clove (5 gm), sliced
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Ground ginger 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chili sauce 2 Tablespoon
  Olive oil 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Vinegar 1 Tablespoon
  Onions 2 Medium, sliced
  Boiling water 1 Cup (16 tbs)

Trim excess fat from leg of lamb.
Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices.
Combine flour, salt, ginger, mustard, and pepper, stirring well; rub over surface of lamb.
Set lamb aside.
Combine chili sauce, oil, worcestershire sauce, and vinegar, stirring until blended.
Set sauce aside.
Place lamb, fat side up, in a shallow roasting pan.
Insert meat thermometer into lamb, making sure it does not touch bone or fat.
Arrange onion slices around lamb.
Baste with sauce.
Bake, uncovered, at 400° for 25 minutes.
Reduce heat to 350°, and bake an additional hour and 15 minutes or until thermometer registers 140° (rare) or 160° (medium).
Baste lamb every 15 minutes with sauce.
Add boiling water to pan during last hour of baking time.
Transfer lamb and onion slices to a serving platter, discarding pan drippings.
Let stand 10 minutes before slicing

Recipe Summary

Difficulty Level: 
Side Dish

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Oven-Barbecued Lamb Recipe