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Old 07-29-2005, 01:45 PM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Barbecued Butterflied Leg of Lamb with Mint

Barbecued Butterflied Leg of Lamb with Mint

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)
sm 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 fire grate 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.

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.


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Old 07-29-2005, 04:38 PM   #2
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Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
barbequed or grilled lamb is awesome for those who've never had it. THis recipe looks great.

Another way is very Greek: sweat several sliced onions in evoo with minced garlic (as much as you like) and fresh rosemary (several sprigs well chopped) and the juice of 4 to 6 lemmons. (pinch of chili flakes optional) chill marinade before adding lamb, and let lamb marinate in it over night. grill till med rare, salt and pepper to taste.
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