Oven-Barbecued Lamb

• 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 400u0b0 for 25 minutes. Reduce heat to 350u0b0, and continue baking until desired degree of doneness: about 1 hour and 15 minutes or 140u0b0 (rare); about 1 hour and 30 minutes or 160u0b0 (medium); about 2 hours or 170u0b0 (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.

lamb, allpurpose, ground ginger, mustard, salt, pepper, chili sauce, olive oil, worcestershire sauce, vinegar, onions, clove garlic, boiling water

Taken from www.myrecipes.com/recipe/oven-barbecued-lamb (may not work)