Ingredients

• 1 cup vegetable oil
• ½ cup distilled white vinegar
• 2 cloves garlic, minced
• 1 tablespoon salt
• ½ teaspoon ground black pepper, or to taste
• 1 (3 pound) boneless leg of lamb, trimmed of fat
• ½ cup water
• ½ cup lemon juice
• ¾ cup vegetable oil
• 2 ½ 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