Barbecued Australian Lamb Recipes

AUSSIE BARBEQUED BONELESS LEG OF LAMB

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.

AUSSIE BARBECUED BONELESS LEG OF LAMB

Steps:

• Marinade:.
• Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
• Basting Mix:.
• Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
• Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
• Lightly oil the grate.
• Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.

BARBECUED AUSTRALIAN LAMB

Steps:

• Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time.
• Discard marinade.
• Preheat a hooded barbecue to medium heat and cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part.
• Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
• While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.
• PESTO:.
• Place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste.
• Add the cheese and process just to combine.

BARBECUED LEG OF LAMB

Steps:

• If you plan to smoke the lamb, use the whole leg. For grilling use a boned leg, butterflied.
• Trim excess fat from lamb. Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic. Put lamb in a dish.
• Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours. Use the smaller amount of salt in the marinade if lamb is going to be grilled. The larger amount, 3 teaspoons, is necessary for smoking.
• Remove lamb from the refrigerator and allow to come to room temperature. Remove from the marinade. To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2 1/2 hours. The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.

BARBECUED AUSTRALIAN LAMB

Steps:

• Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade.
• Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.
• While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.
• To make the pesto, place the almonds, parsley, basil, oil and juice in a food processor and process to a coarse paste. Add the cheese and process just to combine.