Barbecued Leg Of Lamb
|Steak sauce||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Leg lamb||6 Pound, boned, butterflied and trimmed of fat (About 3 Pounds After Boning, 1 Piece)|
In small bowl, combine steak sauce, vinegar, oil, chili powder, oregano, pepper, cinnamon and garlic.
Place lamb in nonmetal dish; coat with steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
Remove lamb from marinade.
Grill over medium heat for 25 to 35 minutes or until done, turning often.
Cut lamb into thin slices; serve hot.