Mint Stuffed Barbecued Lamb
|Lamb leg||7 Pound, boned|
|Fresh mint leaves||2 Cup (32 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Red pepper||To Taste|
|Garlic||2 Clove (10 gm), crushed|
Stuff the boned lamb with mint leaves that have been washed and dried.
Pack them into the cavity as tightly as possible, then skewer and tie the meat securely.
Wrap in foil and allow to stand in the refrigerator for several hours (preferably overnight) so that the flavor of the mint can permeate the meat.
Bring to room temperature before cooking.
To roast over charcoal, place lamb on a rack 4 inches from bed of coals (which have been prepared ahead of time).
Brush the meat frequently with the barbecue sauce and turn occasionally during the entire cooking period.
It will take about 1 1/2 to 1 3/4 hours for rare, and better than 2 hours for well done.
To roast in the oven, place the lamb in a roasting pan on a rack, pour the barbecue sauce over the meat, and roast in a preheated 325° oven for 1 1/4 to 1 1/2 hours for rare; 2 to 2 1/2 hours for well done.
Baste frequently with the sauce, using either a brush or baster.
Although the mint contributes enormously to the flavor of the lamb, one does not eat it.