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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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Grilled Lamb w/Homemade Pita & Tzatziki.
5 RECIPES THAT YOU NEED TO TRY (RAMADAN SPECIAL)
5 RECIPES THAT YOU NEED TO TRY (RAMADAN SPECIAL)
I have put together 5 Amazing recipes that you can enjoy this Ramadan with your family and friends.
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05:26 Chicken Sub
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How to cook BBQ lamb skewers (served with hummus and mint)
Inspired by the flavours of the Middle East these BBQ lamb skewers with hummus & mint are downright delicious! Quick and easy to make plus perfectly tender, this melt in the mouth dish will have you wanting more.
Serves: 4
Prep time: 15 mins plus marinating
Cooking time: 15 mins
Get the full recipe here:
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Making Pita Bread - Smoked Lamb Gyros with Homemade Tzatziki
My favorite sandwich is the gyro. Fresh pita bread, creamy tzatziki sauce and usually a mixture of lamb and beef. My pita was no longer edible (thats because I left it out all night). I decided that making pita bread was the way to go. I had leftover smoked lamb from my video of the same name I wanted to show you a use for leftover lamb.
Pita ingredients
Sponge
1 cup all purpose flour
1 cup water
1/2 teaspoon yeast
Bread
1 cup all purpose flour
1 cup oat flour (you could use another cup of AP flour)
1 tablespoon Honey
2 tablespoons olive oil
1/2 teaspoon salt
Tzatziki
16 ounces Greek plain yogurt
1/2 English cucumber
1 ounce fresh mint (substitute dill or oregano or use a combination of the 3)
1 tablespoon lemon juice
2 cloves garlic
salt and pepper to taste
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