Date Added: 8 Dec 2009
Listed in: Barbecue Recipes

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread Ingredients

1 Leg of lamb (5-6 lb), boned and trimmed of surface fat
3/4 c Balsamic vinegar
1/3 c Mint jelly
1/3 c fresh mint leaves,Minced
Fresh mint sprigs (opt)
Salt
Pepper
Small pocket bread or regular pocket bread, cut in half crosswise

Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread Cooking Instructions

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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