2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb, Season with garlic powder, pepper, and salt. Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2 hours, turning often and basting with the sauce often.
Makes 12 servings.
Barbecued Lamb on Skewers Recipe
2 pounds lamb, cubed
4 tablespoons lemon juice
3 garlic cloves, crushed
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon granulate sugar
1. In a medium bowl combine together cubed lamb, lemon juice, crushed garlic cloves, cayenne pepper, oil, salt, and sugar. Marinate the lamb for 2 hours in a covered bowl.
2. Drain, reserving the marinade for basting during barbecuing.
3. Skewer the lamb and grill for about 10 to 15 minutes, or until browned, basting often. Discard any unused marinade after basting.
Makes 4 servings.
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