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