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Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Mint

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