01-25-2005, 01:51 PM
1 (6 pound) leg of lamb, boned
trimmed and butterflied
Marinade
1 cup catsup
1/4 cup Worcestershire
Few drops of Tabasco® sauce
1 teaspoon chili powder
1 cup water
1/4 cup brown sugar, firmly packed
1 teaspoon celery salt
1 teaspoon 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.
trimmed and butterflied
Marinade
1 cup catsup
1/4 cup Worcestershire
Few drops of Tabasco® sauce
1 teaspoon chili powder
1 cup water
1/4 cup brown sugar, firmly packed
1 teaspoon celery salt
1 teaspoon 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.