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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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