Ingredients
- 1 leg of lamb (have the butcher bone it for you and trim it of any looser meat that might burn to a cinder over a longer cook)
- 4 fl ozs/110ml balsamic vinegar
- 1 good handful of mint leaves
- 4 cloves of garlic, crushed
- 4 tablespoons fresh chopped rosemary
Directions
Combine the vinegar, mint, garlic and rosemary and smother over the lamb and leave overnight.
Come the day of the barbecue, drain the lamb. The coals on the barbecue should be medium hot and the lamb placed on a rack where, if the fat drips, the coals won't flare and char the meat. Place the meat on the rack and cook for 1 = -2 hours until the juices run clear, with the lid down. The initial heat from the warmer coals with seal the meat and, as the coals become cooler, the inside of the meat will cook without overcooking the outside. Baste occasionally with the marinade. Leave to rest for 10-15minutes and then carve slices and feed your hungry guests.
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Submitted 6/13/05.
Source: Guy's Kitchen
Submitted By: Marlen
matchlessm@aol.com
Barbecued Butterflied Leg of Lamb