Barbecue Butterflied Leg of Lamb 1 (6 pound) leg of lamb, boned     trimmed and butterflied Marinade 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 salt Combine 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.