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Barbecued Butterflied Leg of Lamb with Mint

 

9

Yield

4

servings

Prep

3

hrs

Cook

40

min

Ready

4

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 each leg of lamb
*
¾ cup balsamic vinegar
cup mint jelly
*
cup mint leaves
fresh, minced
*
1 x mint sprigs
optional
*
1 x salt
*
1 x black pepper
*
1 small pocket bread
*

Directions

  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 inch pan. In a 1½ quart pan over medium-high heat, stir vinegar with ⅓ 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 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 inch 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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 430% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 3% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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