Aussie Herb-Infused Barbecued Boneless Leg of Lamb
Experience the rich flavors of Australia with this succulent Herb-Infused Barbecued Boneless Leg of Lamb. The meticulous marination process infuses the lamb with a blend of aromatic spices and tangy vinegar, yielding a juicy and tender cut that falls apart with the slightest touch. Slow-cooked to perfection on the grill (or oven), this dish creates a mesmerizing aroma that will entice your guests long before the meal is served. With ample time for cocktails and appetizers during the cooking process, it's the perfect way to gather friends and family for an unforgettable dining experience. Elevate your next barbecue with this mouthwatering lamb recipe that harmonizes robust flavors, tender meat, and a social cooking experience.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
vegetable oil
1 cup (for marinade)
white vinegar
1/2 cup (for marinade)
garlic cloves
2 (minced for marinade)
salt
1 tablespoon (for marinade)
black pepper
1/2 teaspoon (to taste for marinade)
boneless leg of lamb
3 lbs (trimmed of fat)
water
1/2 cup (for basting mix)
lemon juice
1/2 cup (for basting mix)
vegetable oil
3/4 cup (for basting mix)
tomato puree
2 1/2 cups (for basting mix)
onions
2 cups (chopped for basting mix)
white vinegar
2 tablespoons (for basting mix)
hot pepper sauce
2 teaspoons (such as Tabasco for basting mix)
hot green chili pepper
1 teaspoon (minced for basting mix)
garlic cloves
2 (minced for basting mix)
mustard powder
1 tablespoon (for basting mix)
salt
1 teaspoon (for basting mix)
Instructions
1
Start by preparing the marinade: In a medium bowl, whisk together 1 cup of vegetable oil, 1/2 cup of white vinegar, 2 minced garlic cloves, 1 tablespoon of salt, and 1/2 teaspoon of black pepper.
2
Place the trimmed 3 lbs boneless leg of lamb into a large resealable plastic bag. Pour the marinade over the lamb, ensuring it is well-coated. Seal the bag, removing as much air as possible, and let it marinate at room temperature for 2 hours.
3
While the lamb marinates, prepare the basting sauce: In a saucepan, combine 3/4 cup of vegetable oil, 2 1/2 cups of tomato puree, 2 cups of chopped onions, 2 tablespoons of white vinegar, 2 teaspoons of hot pepper sauce, 1 teaspoon of minced hot green chili pepper, 2 minced garlic cloves, 1 tablespoon of mustard powder, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to medium-low and let it simmer for 30 minutes until the sauce thickens and the onions are soft.
4
Preheat your outdoor grill to medium-low heat, using the indirect cooking method for best results. Ensure to lightly oil the grill grate to prevent sticking.
5
Remove the lamb from the marinade and discard the excess marinade. Place the lamb on the preheated grill, and begin basting it with the prepared barbecue sauce.
6
Cook the lamb for approximately 1 1/2 to 2 hours, turning and basting frequently with the hot sauce. Aim for your desired internal temperature; for medium-rare, aim for about 135°F (57°C).
7
Once the lamb is cooked to your liking, remove it from the grill and let it rest for 10-15 minutes before slicing. Serve with your favorite sides and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Aussie lamb recipe?
The recipe uses a 3 lb boneless leg of lamb, trimmed of fat.
How many servings does this recipe provide?
This recipe is designed to serve approximately 6 people.
How long should the lamb marinate?
The lamb should marinate at room temperature for 2 hours.
What ingredients are needed for the marinade?
The marinade consists of vegetable oil, white vinegar, minced garlic cloves, salt, and black pepper.
How do I prepare the lamb for the marinade?
The lamb should be trimmed of excess fat and placed in a large resealable plastic bag before adding the marinade.
How long does the basting sauce need to simmer?
The basting sauce should simmer for 30 minutes until it thickens and the onions become soft.
What are the components of the basting sauce?
It includes tomato puree, chopped onions, vegetable oil, white vinegar, lemon juice, water, hot pepper sauce, minced green chili, garlic, mustard powder, and salt.
What grill setting is recommended for cooking?
The grill should be preheated to medium-low heat.
Which grilling technique should be used?
The indirect cooking method is recommended for the best results when barbecuing this lamb.
How do I prevent the lamb from sticking to the grill?
Lightly oil the grill grate before placing the meat on it.
What should I do with the leftover marinade after removing the meat?
The excess marinade should be discarded for safety reasons after the meat is removed.
How long does the lamb take to cook on the grill?
Cooking typically takes between 1 1/2 to 2 hours.
What is the target internal temperature for medium-rare lamb?
Aim for an internal temperature of approximately 135°F (57°C).
How often should I baste the lamb while it is on the grill?
You should turn and baste the lamb frequently with the prepared barbecue sauce throughout the cooking process.
Does the lamb need to rest after cooking?
Yes, let the lamb rest for 10-15 minutes before slicing to ensure it stays juicy.
Can this recipe be prepared in an oven?
Yes, the description mentions the recipe can be slow-cooked to perfection in either a grill or an oven.
What kind of vinegar is used in both the marinade and the sauce?
White vinegar is used in both the marinade and the basting sauce.
Is the basting sauce spicy?
It has a mild kick from 2 teaspoons of hot pepper sauce and 1 teaspoon of minced hot green chili pepper.
What type of tomato product is required?
The recipe calls for 2 1/2 cups of tomato puree for the basting sauce.
How much garlic is used in total?
A total of 4 minced garlic cloves are used: 2 in the marinade and 2 in the basting sauce.
What style of cuisine does this recipe represent?
This is an Australian-inspired recipe, showcasing flavors common in Aussie barbecues.
What is the preparation for the onions in the sauce?
The 2 cups of onions should be chopped before being added to the saucepan.
Should the lamb be marinated in the refrigerator?
The recipe specifies letting it marinate at room temperature for the 2-hour duration.
What measurement of mustard powder is needed?
You will need 1 tablespoon of mustard powder for the basting sauce.
Is lemon juice used in this recipe?
Yes, 1/2 cup of lemon juice is included in the basting mix.
What should I do while the lamb is slow-cooking?
The recipe suggests using the time for cocktails and appetizers with guests since the cooking process is social.
Can I use a bone-in leg of lamb for this specific recipe?
The recipe specifically calls for a boneless leg of lamb for the described cooking times and techniques.
What is the primary oil used in the recipe?
Vegetable oil is the primary oil used for both the marinade and the sauce.
Does the recipe require salt in multiple steps?
Yes, 1 tablespoon of salt is used in the marinade and 1 teaspoon is used in the basting sauce.
What is the key to achieving a 'fall apart' texture for the lamb?
The combination of the acid-based marinade and the slow indirect grilling method ensures the lamb becomes succulent and tender.