BBQ Boneless Lamb Leg, Australian Way

What Makes This Recipe Unique

This dish showcases tender, flavorful lamb cooked to perfection with a smoky BBQ twist. The natural richness of the meat pairs beautifully with simple seasonings, making it a crowd-pleaser for any occasion. It’s a great way to enjoy a classic Australian favorite with minimal fuss.

Best Cooking Tips

- Let the lamb rest at room temperature before cooking to ensure even grilling.
- Use a meat thermometer to cook to your preferred doneness—medium rare is ideal for lamb leg.
- Baste the lamb occasionally with marinade or BBQ sauce to keep it moist and flavorful.

Step 1

Whisk together a cup of vegetable oil, half a cup of vinegar, two minced garlic cloves, a tablespoon of salt, and some black pepper in a bowl. Pour this marinade into a resealable plastic bag, add the trimmed lamb leg, and make sure it’s well coated. Squeeze out the air, seal the bag, and let it sit at room temperature for a couple of hours.

Step 2

While the lamb is marinating, combine water, lemon juice, three-quarters of a cup of vegetable oil, tomato puree, chopped onion, two tablespoons of vinegar, hot sauce, minced chili, two garlic cloves, mustard powder, and a teaspoon of salt in a large saucepan. Bring it to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer for about 30 minutes until the onions soften and the sauce thickens nicely.

Step 3

When you’re ready to cook, heat your grill to medium-low and give the grates a light oiling to prevent sticking. Take the lamb out of the marinade and shake off any excess liquid—discard the marinade after this.

Step 4

Place the lamb on the grill and cook it for about 1 ½ to 2 hours. Turn it regularly and baste it often with the warm barbecue sauce you made, so it stays juicy and flavorful. Keep an eye on it, and enjoy that delicious smoky aroma as it cooks!

Serving Advice

Serve with fresh grilled vegetables or a crisp salad to balance the rich flavors. A side of minted yogurt or a tangy chutney adds a refreshing contrast. Crusty bread or roasted potatoes also make excellent accompaniments.

How To Store For Later

Cool the lamb completely before storing it in an airtight container. Keep it refrigerated and consume within 3 days for the best taste. Leftovers can be reheated gently to avoid drying out the meat.