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.