This recipe brings the bold flavors of an Aussie BBQ straight to your backyard with tender, juicy boneless leg of lamb. Perfect for gatherings, it’s easy to prepare and sure to impress your guests with every bite.
Start by mixing together a cup of vegetable oil, half a cup of vinegar, two minced garlic cloves, a tablespoon of salt, and some black pepper in a bowl. Pour this marinade into a resealable plastic bag, add the trimmed leg of lamb, and give it a good rub to coat the meat evenly. Squeeze out as much air as you can, seal the bag, and let it sit at room temperature for a couple of hours.
While the lamb is soaking up those flavors, whip up the barbecue sauce. In a large saucepan, combine water, lemon juice, three-quarters of a cup of vegetable oil, tomato puree, chopped onion, a couple of tablespoons of vinegar, hot sauce, minced chile, two more garlic cloves, mustard powder, and a teaspoon of salt. Bring it to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer gently for about half an hour, until the onions are soft and the sauce has thickened nicely.
When you’re ready to cook, heat up your outdoor grill to medium-low and brush the grate with a little oil to keep the lamb from sticking. Take the lamb out of the marinade, shake off any excess liquid, and toss the marinade. Place the lamb on the grill and cook it for about an hour and a half to two hours. Keep turning it regularly and baste it often with that delicious barbecue sauce you made, so it stays juicy and full of flavor.
- Let the lamb sit at room temperature for 30 minutes before cooking to ensure even grilling.
- Use a meat thermometer to cook to your preferred doneness—medium-rare is ideal for tenderness.
- Rest the meat for 10 minutes after grilling to allow the juices to redistribute.
This dish is full of bold, smoky flavors that bring out the natural richness of the lamb. It’s perfect for outdoor gatherings and easy to prepare on the grill. The meat stays juicy and tender, making every bite deliciously satisfying.
Serve with grilled vegetables like asparagus or bell peppers for a fresh contrast. A side of mint yogurt sauce or chimichurri adds a bright, tangy flavor. Pair with crusty bread or a simple salad for a complete meal.
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the meat moist. For longer storage, freeze the cooked lamb wrapped tightly in foil or freezer paper for up to 2 months.
