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How To make Barbecued Butterflied Leg Of Lamb with Mint &
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 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. -----
How To make Barbecued Butterflied Leg Of Lamb with Mint &'s Videos
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Best Roast Leg of Lamb Recipe
If you want to make Rosemary and Garlic Roast Leg of Lamb for Easter or any special day I got you covered! I'll show you how to prep a boneless leg of lamb and tie it back up with a butcher's knot so that it roasts evenly, stays together in the oven, and yields juicy pieces all through the roast. We'll also make an easy mint salsa verde for it in this latest Lamb episode!
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Wood Cutting Board:
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Roasting Pan and Rack:
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ROAST BONELESS LEG OF LAMB
Ingredients for lamb
1 five pound boneless leg of lamb
12 cloves of garlic - divided - half made into paste and half cut into chunks
4 tablespoons rosemary - chopped
1/2 cup parsley - chopped
5 teaspoons kosher salt - basically 1 teaspoon kosher salt per pound of meat
1.5 teaspoons black pepper
2 tablespoons olive oil
OPTIONAL MINT SALSA VERDE (blend until smooth)
1.5 cups parsley
3/4 cup mint leaves
1 cup olive oil
½ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic
INSTRUCTIONS
1. Trim the leg of lamb interior of any large excess fate pieces. Spread the lamb out onto a large cutting board to season.
2. Season the lamb's interior with half of the kosher salt and pepper. Spread the garlic paste, parsley, and rosemary all over the interior.
3. Roll the leg of lamb into a cylinder and tie it tightly every 1-2 inches to secure it. Tie across the length of the leg to keep it all together.
4. Cut small slits into the lambs exterior and insert the garlic chunks. Coat the lamb with olive oil and season the exterior with the remaining salt and pepper.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 -1.5 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb at 450f for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb is 135f. Check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 20 minutes per pound to cook.
7. When the lamb is finished let sit lightly tented with foil for 15 minutes. Remove the twine and cut it into slices. Serve with the optional mint salsa verde and garnish with mint leaves. Enjoy!
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