This grilled lamb dish offers a unique twist on traditional barbecue by pairing rich, savory meat with a sweet and tangy balsamic vinegar and mint jelly glaze. The marinade infuses the lamb with fresh herbal notes while tenderizing the meat for a juicy result. Ideal for backyard gatherings or special weekend dinners, this recipe balances bold flavors with elegant simplicity. Serve thinly sliced with warm pocket bread to soak up the delicious juices. It’s a memorable main course that transforms humble ingredients into a sophisticated meal.
Grilled Lamb Bbq
Description
This grilled lamb dish offers a unique twist on traditional barbecue by pairing rich, savory meat with a sweet and tangy balsamic vinegar and mint jelly glaze. The marinade infuses the lamb with fresh herbal notes while tenderizing the meat for a juicy result. Ideal for backyard gatherings or special weekend dinners, this recipe balances bold flavors with elegant simplicity. Serve thinly sliced with warm pocket bread to soak up the delicious juices. It&# 226;ÂÂs a memorable main course that transforms humble ingredients into a sophisticated meal.Ingredients
Directions
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Prepare the lamb leg by laying it boned-side up. Slash halfway through the thickest portions to even out the shape, patting the cut edges down so it cooks uniformly.
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Place the lamb in a 9x13-inch pan. In a separate saucepan over medium-high heat, stir together the balsamic vinegar and 1/3 cup of mint jelly until boiling and dissolved.
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Stir in the minced fresh mint leaves into the hot vinegar mixture, then pour the marinade evenly over the lamb. Cover and refrigerate for 2 hours or up to a day, turning the meat occasionally.
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Prepare the barbecue by igniting 50-60 charcoal briquettes. Once dotted with ash (about 30 minutes), spread them into a single layer and add 10-12 more briquettes on top. Set the grill grate 5-6 inches above the coals.
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Lift the lamb onto the grill, reserving the marinade. Close the lid and open the vents. Turn the meat as needed to brown evenly, basting with the reserved marinade.
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Cook until the thickest part reaches your desired doneness, approximately 40 minutes for rare (140ðF internal temperature). Thinner sections will be well done.
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Transfer the lamb to a platter and let it rest for 5-10 minutes. Garnish with fresh mint sprigs. Slice the meat thinly and season with additional mint jelly, salt, and pepper to taste. Serve with pocket bread.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 302.9kcal
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 2.6g13%
- Cholesterol 24.2mg9%
- Sodium 189.8mg8%
- Total Carbohydrate 51.1g18%
- Dietary Fiber 8.4g34%
- Sugars 22.0g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The ingredient list contains an empty item (1/3 cup). Based on the context of "balsamic-mint glazed lamb," this likely refers to additional mint jelly or a sweetener like honey to balance the vinegar. If using the reserved marinade for basting, ensure it is boiled thoroughly before reapplying to the meat to kill any bacteria from raw contact.
Tip: For even cooking, truss the lamb leg tightly with kitchen twine if the shape becomes uneven after slashing.
Storage: Store leftover sliced lamb in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a warm oven or microwave.
Substitution: If fresh mint is unavailable, use 1-2 teaspoons of dried mint, though fresh is preferred for the bright flavor profile.
