Barbecued Butterflied Leg of Lamb with Mint Sauce
This barbecued butterflied leg of lamb with mint sauce recipe is very traditional, but with a smoky grilled twist.
Cooking MethodGrilling
Ingredients
- 6 pounds leg of lamb, boned and trimmed of surface fat
- 3/4 cup balsamic vinegar
- 1/3 cup mint jelly
- 1/3 cup fresh mint leaves, minced
- fresh mint sprigs (optional)
- Salt, to taste
- Pepper, to taste
Instructions
- 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"x13" pan.
- In a 1.5 quart pan over medium-high heat, boil vinegar with mint jelly. Stir in mint and pour over meat.
- Cover and chill from 2 to 24 hours, turning meat over occasionally.
- On firegrate in a barbecue with a lid ignite 50 to 60 charcoal briquettes. When briquettes are dotted with ash (after about 30 minutes) spread them into a single layer. Scatter 10 to 12 more briquettes over coals. Set grill 5" to 6" above coals.
- Lift meat onto grill, reserving marinade. Put lid on barbecue and open vents.
- Turn meat to brown evenly; baste often with marinade.
- Cook until thickest part of meat is done to your liking. For rare, allow about 40 minutes total. Thinner sections will be well done.
- Place lamb on a platter and garnish with mint sprigs.
- Slice meat thin. Season to taste with mint jelly, salt, and pepper.
