Preparation:
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 brea |
