1 leg of lamb (5-6 lb)*
3/4 cup balsamic vinegar
1/3 cup mint jelly
1/3 cup minced fresh mint leaves
1 fresh mint sprigs (opt)
1 salt
1 pepper
1 small pocket bread**
Directions
* - 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.
Servings: 9 servings
Barbecued Butterflied Leg Of Lamb With Mint A Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Lamb; Meat
The History of Recipes
It is possible to read the history of meal recipes back into ancient history, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created some documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later, we have a couple of interesting recipe books from the fourteenth century - a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, basil and rosemary. These new foods and spices caused an eruption in books on cookery, many of which are kept safe in private cookery archives. By the time we get to the 1900s, cooking publications were in high demand, due to increased literacy, people having increased leisure time and a general increase in wealth. The arrival of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Barbecued Butterflied Leg Of Lamb With Mint A recipe.
