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Barbecued Butterflied Leg Of Lamb With Mint & Pocket Bread Recipe
|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)|
Serving size: Complete recipe
Calories 5853 Calories from Fat 3315
% Daily Value*
Total Fat 368 g565.4%
Saturated Fat 158 g789.8%
Trans Fat 0 g
Cholesterol 1823.4 mg
Sodium 2022 mg84.3%
Total Carbohydrates 88 g29.5%
Dietary Fiber 3.5 g13.8%
Sugars 65.5 g
Protein 508 g1015.7%
Vitamin A 28.4% Vitamin C 18.8%
Calcium 35.3% Iron 276%
*Based on a 2000 Calorie diet
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.