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
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
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This Recipe for Barbecued Butterflied Leg Of Lamb With Mint is one of thousands in the Recipes-to-go Meat Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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| Rev. 2:7 |
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
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This is a recipe for Barbecued Butterflied Leg Of Lamb With Mint from the recipe cookbook of Recipes-to-go (Meat)
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
The ear tests words as the palate tastes food. |
| Job 34:3 |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Do vegetarians eat animal crackers? |
| Author Unknown |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
* - 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 Recipe brought to you by Recipes To-Go