Best Aussie Barbecued Boneless Leg Of Lamb Recipes

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AUSSIE BARBEQUED BONELESS LEG OF LAMB



Aussie Barbequed Boneless Leg of Lamb image

Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.

Provided by dwd1249

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 4h10m

Yield 10

Number Of Ingredients 17

1 cup vegetable oil
½ cup distilled white vinegar
2 cloves garlic, minced
1 tablespoon salt
½ teaspoon ground black pepper, or to taste
1 (3 pound) boneless leg of lamb, trimmed of fat
½ cup water
½ cup lemon juice
¾ cup vegetable oil
2 ½ cups tomato puree
2 cups chopped onion
2 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon minced hot green chile peppers
2 cloves garlic, minced
1 tablespoon dry mustard powder
1 teaspoon salt

Steps:

  • Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
  • Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
  • Preheat an outdoor grill for medium-low heat, and lightly oil grate.
  • Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 10.3 g, Cholesterol 53 mg, Fat 43.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 7.7 g, Sodium 1227.8 mg, Sugar 4.7 g

GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB



Garlic Rosemary Grilled Leg of Australian Lamb image

Make and share this Garlic Rosemary Grilled Leg of Australian Lamb recipe from Food.com.

Provided by mbjornsdotter

Categories     Lamb/Sheep

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 13

1 australian leg of lamb, boneless
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
1/2 cup extra virgin olive oil
1 tablespoon lemon zest, divided
1/4 cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
1/2 teaspoon fresh rosemary, chopped

Steps:

  • To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  • Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  • To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  • To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.

BUTTERFLIED, BARBECUED LEG OF LAMB



Butterflied, Barbecued Leg of Lamb image

This sounds perfect for my Australia Day menu.You can cut down on the prep time by asking your butcher to bone and butterfly the leg.

Provided by Fairy Nuff

Categories     Lamb/Sheep

Time 32m

Yield 1 leg of lamb, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 kg leg of lamb, boned and butterflied
5 garlic cloves, crushed and chopped
1 tablespoon paprika
1 large lemon, juice of
1 tablespoon fresh oregano, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Mix garlic, paprika, oregano, 2 tablespoons of lemon juice and oil in a dish large enough to accommodate the butterflied lamb (or use a snaplock bag -- much easier).
  • Score the fatty top of the lamb well.
  • Season with salt and pepper.
  • Put lamb in marinade and refrigerate for three hours minimum (overnight is tastier).
  • Remove from fridge 30 minutes before you want to cook it.
  • Preheat your barbecue grill on high then reduce to medium high. Place the lamb skin side down for 10 minutes. Turn and cook for a further 5 minutes.
  • Reduce heat to medium low. Cover lamb with either bbq hood or an upturned baking tray. Cook for 15 minutes for medium or longer if you like your lamb well done.
  • Remove from heat and cover loosely with foil, rest in a warm place for 10 minutes. Slice across the grain and serve.

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