Barbecued butterflied leg of lamb with mint and pocket bread Recipe

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Barbecued butterflied leg of lamb with mint and pocket bread

Artist:	_	Yield:	9
Categories:	Bakery, Barbecue, Easter, Herbs & Spices, Lamb & Mutton, Meats, Mint, Pastry	Rating:	0
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Ingredients:

1		Leg of lamb (5-6 lb)*
3/4	cup	Balsamic vinegar
1/3	cup	Mint jelly
1/3	cup	Minced fresh mint leaves
		Fresh mint sprigs (opt)
		Salt
		Pepper
		Small pocket bread**

Procedures:

1	* - boned and trimmed of surface fat ** - or regular pocket bread, cut in half crosswise Lay meat boned side up.
2	Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.
3	Place lamb in a 9x13" pan.
4	In a 1 ?quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling.
5	Stir in mint and pour evenly over lamb.
6	Cover and chill 2 hours or up to a day.
7	Turn meat over occasionally.
8	On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets.
9	When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals.
10	Set grill 5-6" above coals.
11	Lift meat onto grill; reserve marinade.
12	Put lid on barbecue and open vents.
13	4.turn meat as needed to brown evenly; baste with marinade.
14	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.
15	Thinner sections will be well done.
16	Transfer lamb to a platter and let rest 5-10 minutes.
17	Garnish with mint sprigs.
18	Slice meat thin.
19	Season to taste with mint jelly, salt, and pepper.
20	Eat with knife and fork or tuck into pocket bread