🫙 From the Spice Rack
Barbecued Butterflied Leg Of Lamb with Mint and Pocket Bread
1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper Small pocket bread** * - boned and trimmed of sur...
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Ingredients4 items
Ingredients
- 1leg of lamb (5-6 lb)*
- 3/4c balsamic vinegar
- 1/3c mint jelly
- 1/3c minced fresh mint leaves
Directions
- 1
1 Leg of lamb (5-6 lb)* 3/4 c Balsamic vinegar 1/3 c Mint jelly 1/3 c Minced fresh mint leaves Fresh mint sprigs (opt) Salt Pepper Small poc
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Lay meat boned side up
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Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even
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Place lamb in a 9x13" pan
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In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling
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Stir in mint and pour evenly over lamb
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Cover and chill 2 hours or up to a day
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Turn meat over occasionally