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Barbecued Lamb with Mint Marinade

Try something adventurous tonight. This is the best lamb chop marinade recipe I've tasted-- it makes for a perfectly seasoned and tender meal right off the barbecue. Barbecued Lamb with Mint Marinade is just what you're looking for!


  • 6 pounds leg of lamb, boned and trimmed of surface fat
  • 3/4 cup balsamic vinegar
  • 1/3 cup mint jelly
  • 1/3 cup fresh mint leaves, minced
  • Fresh mint sprigs
  • Salt, to taste
  • Pepper, to taste


  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. Place lamb in a 9"x13" pan.
  2. In a 1.5 quart pan over medium-high heat, boil vinegar with mint jelly.
  3. Stir in mint and pour over meat.
  4. Cover and chill from 2 to 24 hours, turning meat over occasionally.
  5. On firegrate in a barbecue with a lid ignite 50 to 60 charcoal briquettes.
  6. When briquettes are dotted with ash (after about 30 minutes) spread them into a single layer. Scatter 10 to 12 more briquettes over coals. Set grill 5" to 6" above coals.
  7. Lift meat onto grill, reserving marinade. Put lid on barbecue and open vents.
  8. Turn meat as needed to brown evenly; baste frequently with marinade.
  9. 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.
  10. Place lamb on a platter and let rest 5 to 10 minutes. Garnish with mint sprigs.
  11. Slice meat thin. Season to taste with mint jelly, salt, and pepper.

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