This recipe came to us via Bon Appetit. We love lamb and this makes a great and special summer barbeque dish. As with any lamb dish, if you have a reliable source where you know you are getting “young” lamb vs. “old” lamb or mutton, it makes a world of difference in the end results.
Ingredients for serving 6 to 8:
1 6-pound leg of lamb; boned trimmed and butterflied
Sauce:
1 cup catsup
1 cup water
¼ cup Worcestershire sauce
¼ cup vinegar
Few drops of Tabasco
¼ cup firmly packed brown sugar
1 teaspoon celery salt
1 teaspoon chili powder
1 teaspoon salt
Combine sauce ingredients in a 2-quart sauce pan. Bring to a simmer, but do not boil! Remove from heat and pour over lamb. Marinate in refrigerator overnight.
Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often to prevent sauce from burning. Continue to baste every 10 to 15 minutes. Do not overcook.
It should be crisp on the outside and pink on the inside. (You are going to have to use some judgment in the cooking process. After butterflying the lamb, the meat will vary in thickness so some areas will tend to get more well done versus others.)
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