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Barbecue Leg of Lamb

1 Boneless leg of lamb
1/2 c Shoyu (soy sauce), (save 3 Tbsp for basting)
4 Cloves garlic, sliced
2 tb Brown sugar
2 tb Honey
1 ts Salt
1/2 ts Chili powder
1 tb Cumin


Open boneless leg of lamb up. If you see a thick portion, be sure to make some cuts into it. Now you are ready to mix the marinade. In a bowl large enough to hold the marinade, mix all the ingredients, then pour over the boneless leg of lamb. Save about 3 tablespoons of shoyu to baste as you cook on the B.B.Q. Marinate for about 4 - 6 hours. You can place the boneless of lamb in a ziploc bag to marinate, or leave it in a bowl.

To BBQ: Place meat, skin side up, over hot coals. Cook for about 30 minutes until well browned, then turn and cook skin side for 20 to 30 minutes. Place a loose hood of aluminum foil over the meat while the second side cooks.

To BROIL: Place meat and marinade in a shallow roasting pan (not on a rack) meaty side up. Broil each side 6 to 8 inches from the heat for 20 to 30 minutes. Place sliced meat on serving platter. Bring remaining marinade and pan drippings to a boil; pour over sliced meat.


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