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Barbecue Butterflied Leg of Lamb

1 (6 pound) leg of lamb, boned
    trimmed and butterfliedMarinade
1 cup catsup
1/4 cup Worcestershire sauce
Few drops Tabasco� sauce
1 teaspoon chili powder
1 cup water
1/4 cup brown sugar, firmly packed
1 teaspoon celery salt
1 teaspoon saltCombine sauce ingredients in a 2-quart pan. Bring to a simmer, but do not boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator.Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. DO NOT OVERCOOK. It should be crisp on the outside and pink inside.

Barbecued lamb
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Basque barbecue leg of lamb
Basque Barbecue Leg of Lamb1 (6 to 7 pound) leg of lamb or 1 whole lambuMarinade/u3 tablespoons salt1 teaspoon pepper5 cloves garlic, pressed1/2 cup vegetable oil2 large lemons, juicedThe day before serving, mix all marinade ingredients. Place in a p (Upload by user)

Shish Kebab
Shish KebabThis is a recipe from St. George Antiochian Orthodox Church, Phoenix, Arizona. It is a cross cultural Arabic church which celebrated its 10th annual International Food Festival in February 1998.3 pounds boneless leg of lamb or    3 pounds top sirloin (Upload by user)