Oven-Barbecued Lamb Recipe
Ingredients
| Leg lamb | 9 Pound | |
| Garlic | 1 Clove (5 gm), sliced | |
| All purpose flour | 2⁄3 Cup (10.67 tbs) | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Chili sauce | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Boiling water | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 8937 Calories from Fat 5246
% Daily Value*
Total Fat 583 g896.3%
Saturated Fat 241.3 g1206.5%
Trans Fat 0 g
Cholesterol 2735.1 mg911.7%
Sodium 4596.7 mg191.5%
Total Carbohydrates 99 g32.9%
Dietary Fiber 8.1 g32.2%
Sugars 14.2 g
Protein 771 g1542.9%
Vitamin A 2.6% Vitamin C 42.9%
Calcium 44.5% Iron 423.2%
*Based on a 2000 Calorie diet
Directions
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
Chef
