Barbecued Lamb with Mint Marinade
Try something adventurous tonight. This is the best lamb chop marinade recipe I've tasted-- it makes for a perfectly seasoned and tender meal right off the barbecue. Barbecued Lamb with Mint Marinade is just what you're looking for!
Ingredients
- 6 pounds leg of lamb, boned and trimmed of surface fat
- 3/4 cup balsamic vinegar
- 1/3 cup mint jelly
- 1/3 cup fresh mint leaves, minced
- Fresh mint sprigs
- Salt, to taste
- Pepper, to taste
Instructions
- 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 9"x13" pan.
- In a 1.5 quart pan over medium-high heat, boil vinegar with mint jelly.
- Stir in mint and pour over meat.
- Cover and chill from 2 to 24 hours, turning meat over occasionally.
- On firegrate in a barbecue with a lid ignite 50 to 60 charcoal briquettes.
- When briquettes are dotted with ash (after about 30 minutes) spread them into a single layer. Scatter 10 to 12 more briquettes over coals. Set grill 5" to 6" above coals.
- Lift meat onto grill, reserving marinade. Put lid on barbecue and open vents.
- Turn meat as needed to brown evenly; baste frequently 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.
- Place lamb on a platter and let rest 5 to 10 minutes. Garnish with mint sprigs.
- Slice meat thin. Season to taste with mint jelly, salt, and pepper.
