Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread Recipe

Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread Recipe

Ingredients:

1 lamb leg (5-6 pounds); boned & fats trimmed off
1/3 c of mint-jelly
Fresh sprigs of mint
Pepper
3/4 c of vinegar (balsamic)
1/3 c of fresh leaves of mint; minced
Salt
Small pocket-bread

Instructions:

Lay the meat w/ boned-side up. You slash halfway into thickest meat portions, pull meat then pat cut down edges to even out meat.
Place the lamb into 9×13-inch pan. Place 1 & 1/2-qt pan on top of mid-heat. Stir the vinegar w/ 1/3 c of mint-jelly ’til it boils. Stir the mint in & pour mixture evenly into lamb cuts.

Cover then chill it for 2 hrs or overnight. Turn the meat occasionally.
Ignite 50 to 60 coal briquets in firegate barbecue w/ lid. Once briquets start to form ashes (approx 30 mins), have them spread into one layer then scatter 10 to 12 more briquets all over the coals.

You set meat 5-6 inches above the coals. Then lift the meat into reserved marinade. You place the lid over barbecue then open the vents.
You turn the meat when necessary & evenly brown. Baste w/ marinade. Have it cooked ’til thickest meat portion is well-done. Cook ’til desired doneness.

Transfer the meat into platters then rest for 5-10 mins. Garnish w/ mint. Slice the meat thinly. Season w/ mint-jelly, pepper & salt. Turn the meat into pocket-bread as desired.

>> Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread Recipe