Barbecued Butterflied Leg Of Lamb With Mint &

---------- Recipe via Meal-Master (tm) v8.02

Title: BARBECUED BUTTERFLIED LEG OF LAMB WITH MINT &
Categories: Meats
Yield: 9 servings

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
Small pocket bread**

* - boned and trimmed of surface fat
** - or regular pocket bread, cut in half crosswise
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1. Lay meat boned side up. Slash about halfway through
thickest portions, as needed, and pull meat, patting
cut edges down, to make the piece relatively even.
2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan
over medium-high heat, stir vinegar with 1/3 cup mint
jelly just until boiling. Stir in mint and pour evenly
over lamb. Cover and chill 2 hours or up to a day.
Turn meat over occasionally.
3. On firegrate in a barbecue, with a lid, ignite
50-60 charcoal briquets. When briquets are dotted with
ash, in about 30 minutes, spread them into a single
layer; scatter 10-12 more briquets over coals. Set
grill 5-6" above coals. Lift meat onto grill; reserve
marinade. Put lid on barbecue and open vents.
4.Turn meat as needed to brown evenly; baste with
marinade. 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.
Thinner sections will be well done.
5. Transfer lamb to a platter and let rest 5-10
minutes. Garnish with mint sprigs. Slice meat thin.
Season to taste with mint jelly, salt, and pepper. Eat
with knife and fork or tuck into pocket bread.

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