Print Recipe

Barbecue Butterflied Leg of Lamb

RG

Ingredients

Lamb

  • 1 (6 pound) leg of lamb, boned, trimmed and butterflied

Marinade

  • 1 cup ketchup
  • 1/4 cup Worcestershire
  • Few drops of Tabasco sauce
  • 1 teaspoon chili powder
  • 1 cup water
  • 1/4 cup brown sugar, firmly packed
  • 1 teaspoon celery salt
  • 1 teaspoon salt

Instructions

  1. Combine sauce ingredients in a 2-quart pan. Bring to a simmer, but do not boil.
  2. Remove from heat and pour over lamb.
  3. Marinate overnight in refrigerator.
  4. Grill lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. (DO NOT OVERCOOK. It should be crisp on the outside and pink inside.

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