- Home
- Lamb
- How To make Barbecued Butterflied Leg Of Lamb with Mint and Pocket Bread
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
Merium Pervaiz Is Eating Rolls With Husband ???? #shorts #meriumpervaiz #meriumpervaizlife
How to Make Roast Leg of Lamb with Garlic Breadcrumb Crust and Lemon-Olive Oil Tart
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust. Equipment expert Adam Ried reveals his top pick for traditional 12-inch skillet, and test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.
Get the recipe for Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust:
Get the recipe for Lemon-Olive Oil Tart:
Buy our winning skillet:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Smoked Leg of Lamb & a Gyro with Homemade Tzatziki Sauce
This is one of our more basic recipes, yet super delicious!
MeatChurch.com recipe:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
Subscribe: | Website:
Watch the newest videos:
Follow Meat Church BBQ
Instagram:
Facebook:
Twitter:
Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #LegOfLamb #SmokedLamb
Master Grilling with Recipes Like Thai Cornish Hens and Pita Stuffed with Lamb
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to perfecting a Thai delicacy at home—Thai Grilled Cornish Hens with Chili Dipping Sauce. Then, tasting expert Jack Bishop challenges Julia to a tasting of Tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget the ultimate Grilled Pita Stuffed with Lamb.
Get the recipe for Thai Grilled Cornish Hens:
Get the recipe for Grilled Pita Stuffed with Lamb:
Buy our winning grill tongs:
Buy our winning tahini:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Perfect Recipes For New Years Eve | Gordon Ramsay's Home Cooking
Full Episodes from the Gordon Ramsay Back catalog.
#GordonRamsay #Cooking #Food
Lorna Maseko's Stuffed Leg Of Lamb Recipe
Celebrity chef Lorna Maseko is bringing the perfect leg of lamb to the table this festive season. Follow the recipe and cook with the same style and flair as Lorna.