Barbecue Lamb Recipe
Ingredients:
1 pc of lamb leg (5 to 6 lbs)
3/4 c of balsamic vinegar
Salt and Pepper
1/3 c of mint leaves (fresh); minced
1 pc of mint sprig (fresh, optional)
1/3 c of jelly (mint)
1 pc of pocket bread (small)
Instructions:
Set lamb with bone side facing upwards. Cut at the middle of the thickest areas if needed. Pull off the meat and pat the edges to even out the lamb. Place the lamb over a 9 by 13 inch pan. Using a one and a half quart skillet on medium to high heat, mix vinegar and mint jelly ’til it starts to boil. Mix in the mint. Coat the lamb evenly. Cover it and refrigerate for a couple of hours to one whole day. Occasionally turn the meat.
Ignite 50 to 60 charcoals using a fire grate that has a cover. In about half an hour when charcoals are covered with ashes, scatter more ashes over the coals with 10 to 12 briquettes. Set it 5 to 6 inches high. Grill meat and save the marinade. Cover the grill & open the vents. Turn lamb occasionally when needed to cook the meat evenly. Use the marinade to baste. Grill ’til desired doneness is achieved.
Transfer the meat on serving dish and set it aside to rest for 5 to 10 minutes. Use sprigs of mint to garnish.Carve the meat thinly.Use salt, pepper and jelly to season. Eat using fork and knife or insert to pocket breads. This is good for 9 persons
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