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Barbecued Butterflied Leg of Lamb with Mint

 

13

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

Ingredients

5-6 pounds leg of lamb
boned, trimmed of fat
*
¾ cup balsamic vinegar
cup mint jelly
*
cup mint leaves
minced fresh
*
1 x mint sprigs
fresh, optional
*
1 x salt
*
1 x black pepper
*
1 x pita bread
or other small pocket bread, cut in half crosswise
*

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" 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 5-6" 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 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 21g (0.7 oz)
Amount per Serving
Calories 190% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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