Aussie Barbequed Boneless Leg of Lamb

Ingredients

• 2 cloves garlic minced
• 1 teaspoon chile peppers green hot minced
• 0.5 teaspoon ground pepper black to taste
• 3 pound leg of lamb boneless trimmed of fat
• 0.5 cup juice of lemon 
• 1 tablespoon ground mustard dry
• 2 cups onion chopped
• 2 teaspoons pepper sauce hot
• 1 teaspoon salt 
• 2.5 cups tomato purée 
• 0.8 cup vegetable oil 
• 0.5 cup water 
• 2 tablespoons distilled vinegar white

Equipment

• bowl
• sauce pan
• whisk
• grill
• ziploc bags

Directions

1. Whisk together 1 cup of vegetable oil, 1/2 cups of vinegar, 2 cloves minced garlic, 1 tablespoon salt, and black pepper in a bowl; pour into a resealable plastic bag.
2. Add the trimmed lamb leg, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature for 2 hours.
3. Meanwhile, stir together the water, lemon juice, 3/4 cup of vegetable oil, tomato puree, onion, 2 tablespoons of vinegar, hot sauce, minced chile, 2 cloves minced garlic, mustard powder, and 1 teaspoon of salt in a large saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer 30 minutes until the onions have softened and the sauce has thickened.
4. Preheat an outdoor grill for medium-low heat, and lightly oil grate.
5. Remove lamb from marinade, and shake off excess. Discard remaining marinade. Cook on the preheated grill 1 1/2 to 2 hours, turning and basting frequently with the hot barbeque sauce.