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Barbecued Butterflied Leg of Lamb

 

10

Yield

6

servings

Prep

20

min

Cook

45

min

Ready

1

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
*

Directions

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 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.

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.

Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare in center of thickest part, allow about 40 minutes total.

Thinner sections will be well done.

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 32g (1.1 oz)
Amount per Serving
Calories 280% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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