Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread Recipe
Servings: 9
Ingredients
- 1 x Leg of lamb (5-6 lb)*
- 3/4 c. Balsamic vinegar
- 1/3 c. Mint jelly
- 1/3 c. Chopped fresh mint leaves Fresh mint sprigs (opt) Salt Pepper Small pocket bread**
Directions
- * - 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 9 servings | |
| Calories 52 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 37mg | 1% |
| Total Carbs 12.44g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 9.55g | 6% |
| Protein 0.17g | 0% |
