Ingredients
- 140 on a thermometer
- 60 charcoal brique
- 12 more briquets over coals
- 6 above coals
- 1 leg of lamb
- 1/2 crosswise
- 1 1/2 quart over high heat (pan)
- 3/4 c balsamic vinegar
- 3/8 cup mint jelly just until boilin stir in mint
- 3/8 c mint leaves (minced fresh)
- 3/8 c mint jelly
sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper. Eat with knife and fork or tuck into pocket bread.
