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How To make 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 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 and Pocket Bread's Videos
LOVE Life Lamb & mint koftas - Waitrose
- These lamb and mint koftas not only taste great, but also make up 2 of your 5 a day! Pick up a copy of LOVE Life magazine in store for even more fantastic recipes.
serves 4
Prepare 15 minutes
Cook10 minutes
2 courgettes, coarsely grated
250g pack essential Waitrose lean lamb mince
1 onion, very finely chopped
75g wholemeal bread, whizzed into crumbs
2 tsp sesame seeds
25g pack fresh mint, chopped
1 egg, beaten
100g Waitrose baby spinach
2 carrots, coarsely grated
1 cucumber portion, halved and thinly sliced
100g fat-free natural yogurt
1 squeeze the excess liquid out of the courgettes, then place in a large bowl with the lamb, onion, breadcrumbs, sesame seeds and half of the mint. Add the egg, then, using your hands, mix well together. Firmly squeeze large handfuls of the mixture around 12 metal or bamboo skewers and shape into long ovals. (If using bamboo skewers, soak them in water for 20 minutes first to prevent burning when cooking.)
2 Grill or barbecue the koftas for 8-10 minutes, turning occasionally, until browned. Take care as they will be quite delicate until they're cooked through.
3 Arrange the spinach, carrots and cucumber on plates. stir the remaining mint into the yogurt and serve with the koftas and mixed salad.
Per serving 247kcals/21.1g protein/16.8g carbohydrate/8.2g sugars/10.6g fat/4.1g saturated fat/3.9g fibre/0.6g salt
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How to cook BBQ lamb skewers (served with hummus and mint)
Inspired by the flavours of the Middle East these BBQ lamb skewers with hummus & mint are downright delicious! Quick and easy to make plus perfectly tender, this melt in the mouth dish will have you wanting more.
Serves: 4
Prep time: 15 mins plus marinating
Cooking time: 15 mins
Get the full recipe here:
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