---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Barbecued Butterflied Leg of Lamb with Mint
  Categories: Other meat, Barbeque
       Yield: 9 servings
  
       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
         sm Pocket bread**
  
   * - boned and trimmed of surface fat
   ** - or regular pocket bread, cut in half crosswise
 
   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.
   
   2. 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.
   
   3. 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.
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