Barbecued Leg of Lamb

Name: Barbecued Leg of Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters cider vinegar; 4 servings Coarse salt and freshly ground pepper; 2 kilograms butterflied leg of lamb; 1 Tbsp fresh lemon juice; 473 milliliters hickory wood chips; 4 servings Vegetable oil, for the grill; 177 milliliters water; 4 servings Cold water, for soaking; 79 milliliters Worcestershire sauce

Barbecued Leg of Lamb might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains around 61g of protein, 39g of fat, and a total of 739 calories. This recipe serves 4. A mixture of cider vinegar, butterflied leg of lamb, hickory wood chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Soak the hickory chips in cold water for 1 hour. In a medium saucepan, combine the 3/4 cup of water, vinegar, Worcestershire sauce and lemon juice.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Vinegar

French Fries

Water

Equipment you will use

Sauce Pan

Add 2 1/2 tablespoons of salt and 1/4 teaspoon of pepper and bring to a boil. Reduce the heat to moderate and stir just until the salt dissolves.

Ingredients you will need

Pepper

Salt

Remove the sauce from the heat.

Ingredients you will need

Sauce

Light a grill. Lightly brush the grate with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Drain the hickory chips and scatter them on the hot coals. If using a gas grill, place the chips in a 12-inch square of foil;fold the foil into a 6-inch square and poke 12 holes in the top.

Ingredients you will need

French Fries

Equipment you will use

Grill

Aluminum Foil

Place the package near the flames and let heat until smoking.

Season the lamb with salt and pepper. Grill the lamb, boned side up, over moderate heat, covered, for 10 minutes. Generously brush the lamb with sauce and cook, covered, basting frequently, and turning the meat to avoid burning, for about 45 minutes, or until an instant-read thermometer inserted in the thickest part of the lamb registers 125 for medium rare or 140 for medium.

Ingredients you will need

Salt And Pepper

Sauce

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Grill

Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb on the diagonal; transfer to a platter.

Ingredients you will need

Lamb

Equipment you will use

Cutting Board