Barbecued butterflied leg of lamb with mint and pocket br

Barbecued butterflied leg of lamb with mint and pocket br
  Lamb    Mint    Holiday    Legs  
Last updated 10/4/2011 8:06:47 PM. Recipe ID 32829. Report a problem with this recipe.

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      Title: Barbecued butterflied leg of lamb with mint and pocket br
 Categories: Meats, Lamb, Holiday
      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)
           Small pocket bread**
  * - 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.

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Recipe ID 32829 (Apr 03, 2005)

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