Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread Recipe - lamb

Method

• * - Boned and trimmed of surface fat
• ** - or possibly 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 qt pan over medium-high heat, stir vinegar with 1/3 c. mint jelly just till boiling.
• Stir in mint and pour proportionately over lamb.
• Cover and refrigerate2 hrs or possibly 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 min, 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 proportionately; baste with marinade.
• Cook till thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 min total.
• Thinner sections will be well done.
• 5.
• Transfer lamb to a platter and let rest 5-10 min.
• Garnish with mint sprigs.
• Slice meat thin.
• Season to taste with mint jelly, salt, and pepper.
• Eat with knife and fork or possibly tuck into pocket bread.