Barbecued Butter flied Leg Of Lamb With Mint

Directions

• Step 1 Lamb should be deboned and trimmed of surface fat
• Step 2 cut in half crosswise 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.
• Step 3 Place lamb in a 9×13″ pan.
• Step 4 In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb.
• Step 5 Cover and chill 2 hours or up to a day. Turn meat over occasionally.
• Step 6 On fire grate in a barbecue, with a lid, ignite 50-60 charcoal briquettes. When briquettes are dotted with ash, in about 30 minutes, spread them into a single layer
• Step 7 scatter 10-12 more briquettes over coals. Set grill 5-6″ above coals.
• Step 8 Lift meat onto grill
• Step 9 reserve marinade. Put lid on barbecue and open vents. Turn meat as needed to brown evenly
• Step 10 baste with marinade.
• Step 11 Cook until thickest part of meat is done to your liking
• Step 12 for rare (140′ on a thermometer) in center of thickest part, allow about 40 minutes total.
• Step 13 Thinner sections will be well done. Transfer lamb to a platter and let rest 5-10 minutes.
• Step 14 Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper.
• Step 15 Eat with knife and fork or tuck into pocket bread.