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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.
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Greek Style Lamb Burger
The fifth and final episode in our burger mini-series! Today we cook up a lamb burger full of garlic and mint, with a homemade tzatziki sauce, served in a pita.
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Burgers:
1 slice whole wheat bread, torn into breadcrumbs
2 shallots, minced
2 cloves garlic, minced
3 tbsp finely chopped fresh mint
1 tsp dried oregano
1/2 tsp salt
freshly ground black pepper
1 lb ground lamb
1/2 lb ground pork
Toppings (Such as tomato, olives, feta, lettuce)
Pitas with pockets
Combine meat, bread, herbs, shallots and seasoning by hand. Grill for 4 minutes on each side. Serve in a pita with you fave toppings.
Tzatziki:
1 cup greek yogurt
1/2 cucumber shredded and drained
2-4 cloves garlic finely minced
1 tbsp lemon juice
salt & pepper to taste
Combine ingredients in a bowl and refrigerate until use.
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