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Ingredients

• 1 cup vegetable oil
• 1/2 cup distilled white vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper, or to taste
• 1 (3 pound) boneless leg of lamb, trimmed of fat
•  
• 1/2 cup water
• 1/2 cup lemon juice
• 3/4 cup vegetable oil
• 2 1/2 cups tomato puree
• 2 cups chopped onion
• 2 tablespoons distilled white vinegar
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon minced hot green chile peppers
• 2 cloves garlic, minced
• 1 tablespoon dry mustard powder
• 1 teaspoon salt

Description

Cooked On A Plate Or Grill, Open Or Hooded Barbeque, This Lamb Gives You One And A Half To Two Hours To Enjoy Your Favorite Drink While Basting.

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