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Barbecued Butterflied Leg of Lamb with Mint

Title: Barbecued Butterflied Leg of Lamb with Mint is a home-style recipe. Serves 9. Categories: Other meat, Barbeque 1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper sm Pocket bread** * - boned and trimmed of surfa...

Ingredients

• 1
• 3/4 cup
• 1/3 cup
• 1/3 cup

Method (preview)

1. 1

   Boned and trimmed of surface fat

2. 2

   Or regular pocket bread, cut in half crosswise

3. 3

   Lay meat boned side up.

4. 4

   Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.

5. 5

   Place lamb in a 9x13" pan.

6. 6

   Stir in mint and pour evenly over lamb.

7. 7

   Cover and chill 2 hours or up to a day.

8. 8

   Turn meat over occasionally.

9. 9

   When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals.

10. 10

    Set grill 5-6" above coals.

11. 11

    Lift meat onto grill; reserve marinade.

12. 12

    Put lid on barbecue and open vents.

13. 13

    Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total.

14. 14

    Thinner sections will be well done.

15. 15

    Transfer lamb to a platter and let rest 5-10 minutes.

16. 16

    Garnish with mint sprigs.

17. 17

    Slice meat thin.

18. 18

    Season to taste with mint jelly, salt, and pepper.

19. 19

    Eat with knife and fork or tuck into pocket bread.