Categories: Meats, Holiday 
      Yield: 9 servings 
  
      1    Leg of lamb (5-6 lb)* 
    3/4 c  Balsamic vinegar 
    1/3 c  Mint jelly 
    1/3 c  Minced fresh mint leaves 
           Fresh mint sprigs (opt) 
           Salt 
           Pepper 
           Small pocket bread** 
  
  * - boned and trimmed of surface fat 
  ** - or regular pocket bread, cut in half crosswise 
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  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. 
  2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high 
  heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir 
  in mint and pour evenly over lamb. Cover and chill 2 hours or up to a 
  day. Turn meat over occasionally. 
  3. On firegrate in a barbecue, with a lid, ignite 50-60 charcoal 
  briquets. When briquets are dotted with ash, in about 30 minutes, 
  spread them into a single layer; scatter 10-12 more briquets over 
  coals. Set grill 5-6" above coals. Lift meat onto grill; reserve 
  marinade. Put lid on barbecue and open vents. 
  4.Turn meat as needed to brown evenly; baste with marinade. 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. 
  5. Transfer lamb to a platter and let rest 5-10 minutes. Garnish with 
  mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, 
  and pepper. Eat with knife and fork or tuck into pocket bread.