Recipe#12140

Title: Leg Of Lamb 11

From: tbankerd@leading.net 
 Newsgroups: rec.food.recipes 
 Subject: Barbecued Butterflied Leg Of Lamb With Mint 
 Date: 7 Oct 1998 05:10:40 -0600 
 Message-ID: <3.0.6.32.19981003135753.007ae350@pop.leading.net> 

Yield: 9 servings
 5-6 lb leg of lamb, boned and trimmed of surface fat  
 3/4 cup balsamic vinegar
 1/3 cup mint jelly
 1/3 cup minced fresh mint leaves
 fresh mint sprigs (optional)
 salt
 pepper
 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.
 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.
 On firegrate in a barbecue, with a lid, ignite 50-60 charcoal
 briquettes. When briquettes are dotted with ash, in about 30 minutes,
 spread them into a single layer; scatter 10-12 more briquettes over
 coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
 marinade. Put lid on barbecue and open vents.
 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.
 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.