A butterflied leg of lamb
is marinated overnight in your favorite barbecue sauce and grilled,
long and slow over in-direct heat to perfection.
Barbecue
Butterflied Leg of Lamb
- 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
- 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.
- Grill over indirect heat,
about 8 to 10-inches from hot coals, in a large roasting pan
for about 2 1/4 to 2 1/2 hours, turning often and basting with
the sauce often.
Makes 12 servings.
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