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Barbecued Butterflied Leg Of Lamb

21st.Century.Chef's picture
Ingredients
  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
  Salt 1 Teaspoon
  Lamb leg 6 Pound, boned, trimmed and butterflied (1 Piece)
Directions

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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Healthy

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