Barbecued Leg of Lamb

Ingredients

• 1.lamb shank end, for making stock
• 2.300 ml water, for stock
• 3.1 teaspoon dehydrated onion flakes, or 1 small onion, chopped and sautéed
• 4.leg of lamb, 3½–4 lb (1½–2 kg)
• 5.1 teaspoon salt
• 6.1 teaspoon dry mustard
• 7.1 teaspoon sugar
• 8.1 teaspoon black pepper, freshly ground
• 9.1 teaspoon ginger, ground
• 10.1 garlic, split into 4–5 pieces
• 11.2 tablespoon oil
• 12.1 tablespoon flour, for dredging
• 13.kneaded butter or arrowroot, for thickening gravy
• 14.4 tablespoon tomato sauce, for BBQ sauce
• 15.4 tablespoon mushroom ketchup, for BBQ sauce
• 16.4 tablespoon Worcestershire sauce, for BBQ sauce
• 17.tablespoon chutney, or bottled spicy fruit sauce; 2–4 tablespoons
• 18.tablespoon spicy fruit sauce, red plum or gooseberry; 2–4 tablespoons
• 19.oil, 50–125 ml; for BBQ sauce
• 20.2 teaspoon sugar, for BBQ sauce
• 21.red wine vinegar, dash
• 22.Tabasco sauce, dash

Method

1. 1.THIS DISH MUST BE PREPARED OVERNIGHT.
2. 2.Make stock: put shank end of lamb in a little pot with the water and either type of onion. Simmer gently for 45 minutes. Strain and keep this stock for the gravy.
3. 3.Mix all the dry ingredients (salt, mustard, sugar, pepper, ginger) together and rub over the surface of the meat. Leave overnight.
4. 4.Split the garlic into 4–5 pieces and stick into the lean of the meat, near the bone.
5. 5.Dredge the joint with flour.
6. 6.Heat the oil in a roasting pan. If you use too big a dish, the barbecue sauce will spread and burn. Set the leg in the roasting pan and baste well with the hot oil.
7. 7.Cook 1 hour in oven at 400°F (200°C). Baste and turn from time to time.
8. 8.To make the barbecue sauce: add all the sauces to the oil, vinegar and mix. Remove the meat from the oven. Carefully tip off accumulated fat.
9. 9.Pour half the barbecue sauce mixture over the meat. Reduce the oven to 375°F (190°C). Continue cooking for 15 minutes.
10. 10.Then baste the meat with the remaining sauce. Continue cooking 15 to 20 minutes.
11. 11.Take up the meat, place on a serving dish and keep warm.
12. 12.YOU CAN DO THE LAMB UP TO THIS POINT. REFRIGERATE AND REHEAT.
13. 13.To make the gravy: tip the stock into the roasting dish. Boil until it is reduced to ½ pint (300 ml). Thicken with kneaded butter or the arrowroot and stock. Serve in a gravy boat.

Notes

• Must be prepared overnight — the dry rub is applied the day before cooking.
• Mushroom ketchup is a British/South African condiment; if unavailable, substitute by chopping ½ lb (500g) mushrooms, letting them stand awhile, then squeezing the juice. Or simply use extra tomato sauce and Worcestershire sauce.
• BBQ sauce quantities are given as ranges — adjust to taste.
• 'Tobasco' in original — this is Tabasco sauce.