Grilled Minted Leg Of Lamb

INGREDIENTS

INSTRUCTIONS

Lay the leg of lamb boned side up. Slash about halfway through the
thickest portions as needed. Pull the meat, and pat down the cut
edges, making the surface of the meat relatively even in thickness.
Place the prepared lamb in a glass baking pan.  In a large saucepan
over medium-high heat, blend the balsamic vinegar  with the mint jelly
until just boiling. Stir in the fresh mint and  pour the warm mixture
evenly over the prepared lamb.  Cover and refrigerate the lamb for at
least 2 hours, or up to a day.  Make sure to turn the meat over
occasionally while marinating.  On a traditional grill, ignite 50 to 60
charcoal briquettes. When  briquettes are ready for moderate heat
grilling, usually about 30  minutes, spread the briquettes into a
single even layer. To maintain  the heat for the duration of the
cooking, add about a dozen more  briquettes to the hot coals.  Set the
grill grates at 5 to 6 inches above the glowing coals. Place  the leg
of lamb on the prepared grill after brushing the grates with  a little
vegetable oil. Reserve marinade for basting.  Make sure the vents on
the grill are wide open before you close the  lid. Turn the meat as
needed to brown evenly, basting with marinade  as you go.  Grill until
the thickest part of the lamb is done to your liking. For  rare, place
a meat thermometer in the thickest part of the lamb and  grill until
attaining 140-F degrees. Allow at least 40 minutes of  total grilling
time. Thin sections of the lamb will be well done.  Transfer finished
lamb to a platter and let rest cool for 5 to 10  minutes before thinly
slicing the meat to serve. Season with salt and  pepper and enjoy.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on May 18, 1999, converted by MM_Buster
v2.0l.

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