Barbecued Butterflied Leg of Lamb Recipe
Ingredients
| Catsup | 1 Cup (16 tbs) (Sauce) | |
| Water | 1 Cup (16 tbs) (Sauce) | |
| Worcestershire sauce | 1/4 Cup (16 tbs) (Sauce) | |
| Vinegar | 1/4 Cup (16 tbs) (Sauce) | |
| Few drops of hot pepper sauce | ||
| Firmly packed brown sugar | 1/4 Cup (16 tbs) (Sauce) | |
| Celery salt | 1 Teaspoon (Sauce) | |
| Chili powder | 1 Teaspoon (Sauce) | |
| Salt | 1 Teaspoon (Sauce) | |
| 1 6-pound leg of lamb, boned, trimmed and butterflied | ||
Directions
For sauce: Combine ingredients in 2-quart pan.
Bring to a simmer, but do not boil.
Remove from heat and pour over lamb.
Marinate overnight in refrigerator .
Barbecue 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. (May also broil.)
Bring to a simmer, but do not boil.
Remove from heat and pour over lamb.
Marinate overnight in refrigerator .
Barbecue 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. (May also broil.)
Chef
