1 leg of lamb (5-6 lb)*
3/4 cup balsamic vinegar
1/3 cup mint jelly
1/3 cup minced fresh mint leaves
1 fresh mint sprigs (opt)
1 salt
1 pepper
1 small pocket bread**
A Recipe for
Barbecued Butterflied Leg Of Lamb With Mint & Pocket Br
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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This Recipe for Barbecued Butterflied Leg Of Lamb With Mint & Pocket Br is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Barbecued Butterflied Leg Of Lamb With Mint & Pocket Br from the recipe cookbook of Recipes-to-go (Meat)
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
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A good cook is like a sorceress who dispenses happiness. |
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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* - boned and trimmed of surface fat
** - or regular pocket bread, cut in half crosswise
1. 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.
2. Place lamb in a 9x13" pan. 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. Cover and chill 2 hours or up to a
day. Turn meat over occasionally.
3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal
briquets. When briquets are dotted with ash, in about 30 minutes,
spread them into a single layer; scatter 10-12 more briquets over
coals. Set grill 5-6" above coals. Lift meat onto grill; reserve
marinade. Put lid on barbecue and open vents.
4.Turn meat as needed to brown evenly; baste 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.
5. Transfer lamb to a platter and let rest 5-10 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.
Serves: 9
Barbecued Butterflied Leg Of Lamb With Mint & Pocket Br Recipe brought to you by Recipes To-Go