Recipe of Barbecued Butter flied Lamb With Mint

Most Americans would agree that nothing beats a perfectly grilled steak, a tender pork loin or a delicious cut of lamb - especially when paired with just the right glass of full-bodied wine. The following recipe is an example of the kind of entrée that pairs well with a full-bodied Shiraz, like Wyndham Estate's Bin 555. Below is the recipe

•    Pepper
•    Salt
•    1/3 cup minced fresh mint leaves (keep a few leaves for decoration)
•    1/3 cup mint jelly
•    3/4 cup balsamic vinegar
•    1 (5- to 6-pound) leg of lamb, boned and trimmed

Recipe of Salad Methods :

1.    In a 1 1/2 quart pan over medium heat, bring to a boil the vinegar and mint jelly.
2.    Stir in mint leaves and pour evenly over lamb.
3.    Cover and chill 2 hours or up to a day, turning meat over occasionally.
4.    Barbecue over medium heat, turning meat to brown evenly; baste with marinade.
5.    For rare meat, cook about 40 minutes or until thermometer reads 140 degrees in thickest area of meat.
6.    Rest cooked lamb for 5 to 10 minutes.
7.    Garnish with mint sprigs. Slice meat thin.
8.    Season to taste with salt and pepper.