Oven-Barbecued Lamb

Oxmoor House
12 servings


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1 (8 1/2- to 9-pound) leg of lamb
2/3 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chili sauce
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
2 medium onions, sliced
1 clove garlic, sliced
1 cup boiling water


Remove the fell (tissue-like covering) from lamb with a sharp knife. Make small slits on outside of lamb; set aside.

Combine flour, ginger, mustard, salt, and pepper; mix well. Rub surface of lamb with flour mixture, coating well. Set aside.

Combine chili sauce, olive oil, Worcestershire sauce, and vinegar, stirring until well blended; set aside.

Place lamb, fat side up, in a shallow roasting pan. Insert meat thermometer, if desired. Arrange onion slices and garlic around lamb. Baste with chili sauce mixture.

Bake, uncovered, at 400° for 25 minutes. Reduce heat to 350°, and continue baking until desired degree of doneness: about 1 hour and 15 minutes or 140° (rare); about 1 hour and 30 minutes or 160° (medium); about 2 hours or 170° (well done). Baste every 15 minutes with chili sauce mixture. During last hour of baking add boiling water to pan.

Transfer lamb to a warm serving platter, reserving pan drippings. Let lamb stand 10 minutes before slicing.

Skim fat from pan drippings; discard fat. Spoon pan drippings over lamb to serve.

Created date

February 2010