INGREDIENTS

INSTRUCTIONS

~ boned and trimmed of surface fat  ** - or regular pocket bread, cut
in half crosswise  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" 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.
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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 123
Total Fat: 13.6g
Cholesterol: 67.5mg
Sodium: 95mg
Potassium: 293.5mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 3.2g
Protein: 18.9g