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1/2 cup brown sugar (packed)
1/2 cup salad oil
1 tsp. grated lemon peel
1/4 cup lemon juice
3 tbsp. vinegar
1/4 cup snipped mint leaves
1 tsp. tarragon leaves
1 tsp. salt
1 tsp. dry mustard
4 to 5 lb rolled leg of lamb
Mint leaves
In saucepan, mix sugar, oil, lemon peel and juice, vinegar, snipped mint leaves, tarragon, salt and mustard. Heat to boiling; reduce heat and simmer 5 minutes. Cool. Place meat in shallow glass dish; pour marinade over meat. Cover; refrigerate at least 24 hours, turning meat occasionally.
Insert meat thermometer in center of meat. Arrange hot coals around edge of firebox; place water-filled drip pan under roast area. Add generous handfuls of mint leaves to hot coals.
Place roast on grill about 4" from coals; cover grill. Cook 3 hours or until meat is done (meat thermometer should register 175F to 180F). At 30 minute intervals, add mint leaves to fire and, when necessary, hot coals to maintain smoke and heat.
8 servings.
1/2 cup salad oil
1 tsp. grated lemon peel
1/4 cup lemon juice
3 tbsp. vinegar
1/4 cup snipped mint leaves
1 tsp. tarragon leaves
1 tsp. salt
1 tsp. dry mustard
4 to 5 lb rolled leg of lamb
Mint leaves
In saucepan, mix sugar, oil, lemon peel and juice, vinegar, snipped mint leaves, tarragon, salt and mustard. Heat to boiling; reduce heat and simmer 5 minutes. Cool. Place meat in shallow glass dish; pour marinade over meat. Cover; refrigerate at least 24 hours, turning meat occasionally.
Insert meat thermometer in center of meat. Arrange hot coals around edge of firebox; place water-filled drip pan under roast area. Add generous handfuls of mint leaves to hot coals.
Place roast on grill about 4" from coals; cover grill. Cook 3 hours or until meat is done (meat thermometer should register 175F to 180F). At 30 minute intervals, add mint leaves to fire and, when necessary, hot coals to maintain smoke and heat.
8 servings.
