Barbecued Butterflied Leg Of Lamb With Mint &

Serves:

Ingredients:

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**

Method:

* - boned and trimmed of surface fat¶ ** - or regular pocket bread, cut in half crosswise¶ ======================================================= ============== ===¶ 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.