Post by MarieAlice on Jun 2, 2003 5:32:16 GMT -6
BARBECUE BUTTERFLIED LEG OF LAMB
1 (6 lb.) leg of lamb, boned
trimmed and butterflied
Marinade
1 C. catsup
1/4 C. Worcestershire
Few drops of Tabasco sauce
1 tsp. chili powder
1 C. water
1/4 C. brown sugar, firmly packed
1 tsp. celery salt
1 tsp. salt
Combine sauce ingredients in a 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.
1 (6 lb.) leg of lamb, boned
trimmed and butterflied
Marinade
1 C. catsup
1/4 C. Worcestershire
Few drops of Tabasco sauce
1 tsp. chili powder
1 C. water
1/4 C. brown sugar, firmly packed
1 tsp. celery salt
1 tsp. salt
Combine sauce ingredients in a 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.