Directions:
- Marinade:.
- Whisk together the first 5 ingredients and pour into a large resealable plastic bag. Add the leg of lamb coating with the marinade well. Squeeze out extra air and seal the bag. Marinade at room temperature for 2 hours.
- Basting Mix:.
- Stir together the remaining ingredients in a saucepan and bring to a boil over medium high heat, reduce to medium low and simmer for 30 minutes until the onions have softened and the sauce has thickened.
- Preheat outdoor grill to medium low heat. (I prefer the indirect cooking method on my kettle style grill for this).
- Lightly oil the grate.
- Remove lamb from marinade (discard the excess marinade) and place on the preheated grill. Baste with the barbecue sauce and grill the lamb for 1 1/2 to 2 hours until it reaches desired temperature. Turn and baste the lamb frequently with the hot barbecue sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1197.31 Kcal (5013 kJ) | ||
| Calories from fat | 981.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.07g | 168% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 1810.11mg | 75% | |
| Potassium | 1182.29mg | 25% | |
| Total Carbs | 16.06g | 5% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 41.32g | 83% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 4.6mg | 26% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 231.27 Kcal (968 kJ) | ||
| Calories from fat | 189.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 168% | |
|---|---|---|---|
| Cholesterol | 28.91mg | 50% | |
| Sodium | 349.64mg | 75% | |
| Potassium | 228.37mg | 25% | |
| Total Carbs | 3.1g | 5% | |
| Sugars | 1.5g | 31% | |
| Dietary Fiber | 0.62g | 13% | |
| Protein | 7.98g | 83% | |
| Vitamin C | 4.8mg | 41% | |
| Iron | 0.9mg | 26% | |
| Calcium | 13.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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