Oven-Barbecued Lamb Recipe

Name: Oven-Barbecued Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Remove the fell (tissue-like covering) from lamb with a sharp knife. Make small slits on outside of lamb; set aside.
2
Combine flour, ginger, mustard, salt, and pepper; mix well. Rub surface of lamb with flour mixture, coating well. Set aside.
3
Combine chili sauce, olive oil, Worcestershire sauce, and vinegar, stirring until well blended; set aside.
4
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.
5
Bake, uncovered, at 400u00b0 for 25 minutes. Reduce heat to 350u00b0, and continue baking until desired degree of doneness: about 1 hour and 15 minutes or 140u00b0 (rare); about 1 hour and 30 minutes or 160u00b0 (medium); about 2 hours or 170u00b0 (well done). Baste every 15 minutes with chili sauce mixture. During last hour of baking add boiling water to pan.
6
Transfer lamb to a warm serving platter, reserving pan drippings. Let lamb stand 10 minutes before slicing.
7
Skim fat from pan drippings; discard fat. Spoon pan drippings over lamb to serve.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 1/2- to 9-pound) leg of lamb, 2/3 cup all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon dry mustard, and more.

Yes, Oven-Barbecued Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven-Barbecued Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions