BBQ leg of lamb

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• Moderately Easy

• Serves: 8
• Yield: 1 barbecued leg of lamb
• Ready in: 4 hours 10 mins (40 mins Prep - 1 hour 30 mins Cook)

Ingredients

• 250ml vegetable oil
• 125ml vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper, or to taste
• 1 (1.5kg) leg of lamb, deboned and trimmed of excess fat
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• 125ml water
• 125ml lemon juice
• 180ml vegetable oil
• 1 600g jar passata
• 325g chopped onion
• 2 tablespoons vinegar
• 2 teaspoons hot chilli sauce (e.g. Tabasco™)
• 1 teaspoon minced hot green chillies
• 2 cloves garlic, minced
• 1 tablespoon mustard powder
• 1 teaspoon salt

Preparation method

1.   Whisk together 250ml of vegetable oil, 125ml 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.
2.   Meanwhile, stir together the water, lemon juice, 180ml of vegetable oil, passata, onion, 2 tablespoons of vinegar, hot sauce, minced chillies, 2 cloves minced garlic, mustard powder and 1 teaspoon of salt in a large saucepan. Bring to the 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.
3.   Preheat an outdoor bbq for medium-low heat, and lightly oil cooking grate.
4.   Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated barbecue 1 1/2 to 2 hours, turning and basting frequently with the hot bbq sauce.