Ingredients Jump to Instructions ↓

  1. 1 Leg of lamb (5-6 lb)*

  2. 3/4 c Balsamic vinegar

  3. 1/3 c Mint jelly

  4. 1/3 c Minced fresh mint leaves

  5. 1. Lay meat boned side up. Slash about halfway through

  6. 2. Place lamb in a

  7. 9x13" pan. In a

  8. 1 1/2 quart pan

  9. 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill

  10. 2 hours or up to a day. Turn meat over occasionally.

  11. 3. On firegrate in a barbecue, with a lid, ignite

  12. 50-60 charcoal briquets. When briquets are dotted with

  13. 30 minutes, spread them into a single layer; scatter

  14. 10-12 more briquets over coals. Set grill

  15. 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open vents.

  16. 4.Turn meat as needed to brown evenly; baste with

  17. 140' on a thermometer

  18. 40 minutes total. Thinner sections will be well done.

  19. 5. Transfer lamb to a platter and let rest

Instructions Jump to Ingredients ↑

  1. minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread. --


Send feedback