Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread
|Leg lamb||6 Pound, boned and trimmed of surface fat|
|Balsamic vinegar||3⁄4 Cup (12 tbs)|
|Mint jelly||1⁄3 Cup (5.33 tbs)|
|Minced mint leaves||1⁄3 Cup (5.33 tbs)|
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.
Place lamb in a 9 by 13-inch pan.
In a 1 to 1 1/2-quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling.
Stir in minced mint leaves and pour evenly over lamb.
Cover and chill 2 hours or up to a day.
Turn meat over occasionally.
On fire grate in a barbecue with a lid, ignite 50 to 60 charcoal briquets.
When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10 to 12 more briquets over coals.
Set grill 5 to 6 inches above coals.
Lift meat onto grill; reserve marinade.
Put lid on barbecue and open vents.
Turn meat as needed to brown evenly; baste often 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.
Transfer lamb to a platter and let rest 5 to 10 minutes.
Garnish with mint sprigs.
Slice meat thin.
Season to taste with mint jelly, salt, and pepper.