Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

Directions

1. * - Boned and trimmed of surface fat
2. ** - or possibly regular pocket bread, cut in half crosswise
3. 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.
4. 2. Place lamb in a 9x13" pan. In a 1 1/2 qt pan over medium-high heat, stir vinegar with 1/3 c. mint jelly just till boiling. Stir in mint and pour proportionately over lamb. Cover and refrigerate2 hrs or possibly up to a day. Turn meat over occasionally.
5. 3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets.
6. When briquets are dotted with ash, in about 30 min, 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.
7. 4.Turn meat as needed to brown proportionately; baste with marinade. Cook till thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 min total.
8. Thinner sections will be well done.
9. 5. Transfer lamb to a platter and let rest 5-10 min. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper.
10. Eat with knife and fork or possibly tuck into pocket bread.