Oven-Barbecued Lamb Recipe
The taste of this very Oven-barbecued Lamb recipe has played on my mind so much that I hardly ever go for any other Oven-barbecued Lamb recipe. This Oven-barbecued Lamb as a Side Dish is a winner! Believe me, just try this Oven-barbecued Lamb once, you'll love it.
Ingredients
1 (8 1/2 to 9 pound) leg of lamb
1 clove garlic, sliced
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon dry mustard
1/2 teaspoon pepper
2 tablespoons chili sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
2 medium onions, sliced
1 cup boiling water
Directions
Trim excess fat from leg of lamb.
Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices.
Combine flour, salt, ginger, mustard, and pepper, stirring well; rub over surface of lamb.
Set lamb aside.
Combine chili sauce, oil, worcestershire sauce, and vinegar, stirring until blended.
Set sauce aside.
Place lamb, fat side up, in a shallow roasting pan.
Insert meat thermometer into lamb, making sure it does not touch bone or fat.
Arrange onion slices around lamb.
Baste with sauce.
Bake, uncovered, at 400° for 25 minutes.
Reduce heat to 350°, and bake an additional hour and 15 minutes or until thermometer registers 140° (rare) or 160° (medium).
Baste lamb every 15 minutes with sauce.
Add boiling water to pan during last hour of baking time.
Transfer lamb and onion slices to a serving platter, discarding pan drippings.
Let stand 10 minutes before slicing
Using a sharp knife, cut several small slits on outside of lamb; stuff with garlic slices.
Combine flour, salt, ginger, mustard, and pepper, stirring well; rub over surface of lamb.
Set lamb aside.
Combine chili sauce, oil, worcestershire sauce, and vinegar, stirring until blended.
Set sauce aside.
Place lamb, fat side up, in a shallow roasting pan.
Insert meat thermometer into lamb, making sure it does not touch bone or fat.
Arrange onion slices around lamb.
Baste with sauce.
Bake, uncovered, at 400° for 25 minutes.
Reduce heat to 350°, and bake an additional hour and 15 minutes or until thermometer registers 140° (rare) or 160° (medium).
Baste lamb every 15 minutes with sauce.
Add boiling water to pan during last hour of baking time.
Transfer lamb and onion slices to a serving platter, discarding pan drippings.
Let stand 10 minutes before slicing
