Barbecued Butterflied Leg of Lamb
|Catsup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Celery salt||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Lamb leg||6 Pound, boned, trimmed and butterflied (1 Piece)|
For sauce: Combine ingredients in 2-quart pan.
Bring to a simmer, but do not boil.
Remove from heat and pour over lamb.
Marinate overnight in refrigerator .
Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes.
Do not overcook.
It should be crisp on the outside and pink inside. (May also broil.)