Barbecued Butterflied Leg Of Lamb With Mint And Pocket Bread

Ingredients

1 leg of lamb
180 ml balsamic vinegar
6 gr mint jelly
45 gr mint leaves
1/2 crosswise
1,500 gr over high heat
80 ml mint jelly just until boilin stir in mint
60 charcoal brique
12 more briquets over coals
6 above coals
140 on a thermometer

Instructions

sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.