Recipe

Barbecued Butterflied Leg Of Lamb With Mint A Recipe

Print Recipe

Ingredients

Directions

Step #1 - boned & trimmed of surface fat - or regular pocket bread, cut in half crosswise 1.
Step #2 Lay meat boned side up.
Step #3 Slash about halfway through thickest portions, as needed, patting cut edges down, & pull meat, to make the piece relatively even.
Step #4 2.
Step #5 Place lamb in a 9x13" pan.
Step #6 In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 c mint jelly just until boiling.
Step #7 Stir in mint & pour evenly over lamb.
Step #8 Cover & chill 2 hrs or up to a day.
Step #9 Turn meat over every once in awhile.
Step #10 3.
Step #11 On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets.
Step #12 When briquets are dotted with ash, in about 30 mins, spread them into a single layer; scatter 10-12 more briquets over coals.
Step #13 Set grill 5-6" above coals.
Step #14 Lift meat onto grill; reserve marinade.
Step #15 Put lid on barbecue & open vents.
Step #16 4.
Step #17 Turn meat as needed to brown evenly; baste with marinade.
Step #18 cook this until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 mins total.
Step #19 Thinner sections will be well done.
Step #20 5.
Step #21 Transfer lamb to a platter & let rest 5-10 mins.
Step #22 Garnish with mint sprigs.
Step #23 Slice meat thin.
Step #24 Spice up to taste with mint jelly, salt, & pepper.
Step #25 Eat with knife & fork or tuck into pocket bread.
Step #26 --.
Enjoy the BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT A recipe

Viewing BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT A Receipe