THE RECIPE JOURNAL · Main Course
Boneless Leg of Lamb Cooked on the Barbecue, Aussie Style
This recipe brings the rich flavors of tender lamb straight to your backyard grill, perfect for a casual Aussie-style barbecue. With simple seasoning and smoky goodness, it’s a guaranteed crowd-pleaser for any gathering.
FROM THE KITCHEN • Boneless Leg of Lamb Cooked on the Barbecue, Aussie Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Tea Time Marble Cake
Something delicious to watch next.
01
Step 1
Start by mixing together the vegetable oil, vinegar, minced garlic, salt, and some black pepper in a bowl. Pour this marinade into a resealable plastic bag, then add the trimmed lamb leg. Give it a good rub so it’s fully coated, squeeze out the air, and seal the bag. Let it sit at room temperature for about two hours to soak up all those flavors.
02
Step 2
While the lamb is marinating, make the barbecue sauce. In a large saucepan, combine water, lemon juice, vegetable oil, tomato puree, chopped onion, vinegar, hot sauce, minced chile, garlic, mustard powder, and salt. Bring everything to a boil over medium-high heat, then turn the heat down to medium-low and let it simmer for around 30 minutes. You want the onions to soften and the sauce to thicken nicely.
03
Step 3
When you’re ready to cook, heat up your grill to medium-low and oil the grate so the lamb doesn’t stick. Take the lamb out of the marinade and give it a little shake to get rid of the excess liquid. Toss the leftover marinade — no need to keep it.
04
Step 4
Place the lamb on the grill and cook it for about 1 ½ to 2 hours. Turn it regularly and baste it often with that homemade barbecue sauce to keep it juicy and flavorful. Once it’s cooked through and beautifully caramelized, it’s ready to serve.
Why you’ll love it
This dish brings out the rich, tender flavors of lamb with a smoky twist from the barbecue. It’s perfect for gatherings and adds a delicious Australian flair to your outdoor cooking. The meat stays juicy and full of flavor when cooked just right.
How to serve
Serve the lamb sliced thinly alongside grilled vegetables, fresh salads, and a dollop of mint sauce or chutney. It also pairs well with roasted potatoes or a simple couscous salad for a complete meal.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat, or enjoy cold in sandwiches or salads. For longer storage, freeze portions wrapped tightly in foil and plastic wrap.
