BBQ leg of lamb

BBQ leg of lamb


16 people made this

About this recipe: Cooked on a barbecue, this lamb gives you one and a half to two hours to enjoy your favourite drink while basting.


Serves: 8 

  • 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
  • 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

Prep:40min  ›  Cook:1hr30min  ›  Extra time:2hr  ›  Ready in:4hr10min 

  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.

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Reviews (2)


I sliced the lamb and served it in tortilla wraps with the sauce. I will be making this sauce for a long time to come is excellent! It would work with any barbecued meat. - 30 May 2009


Altered ingredient amounts. I added fresh tomatoes to thin the sauce out & then I pureed it. - 30 May 2009

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