Butterfly Lamb with Balsamic Vinegar and Mint is a modern British recipe for a classic barbecue dish of butterflied lamb leg marinated in balsamic vinegar with mint that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Butterfly Lamb with Balsamic Vinegar and Mint.
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Ingredients:
1 whole boned leg of lamb (about 1.8kg)
8 tbsp balsamic vinegar
finely-grated zest of 1 lemon
juice of 1 lemon
150ml sunflower oil
4 tbsp fresh mint, chopped
2 garlic cloves, crushed
2 tbsp light muscovado sugar
salt and freshly-ground black pepper, to taste
To Serve:
mixed grilled vegetables
green salad leaves
Method:
Open out the boned leg of lamb so that its shape resembles that of a butterfly. Thread 2 or 3 skewers through the meat.
For the marinade, combine the balsamic vinegar, lemon zest, lemon juice, oil, mint, garlic, sugar and seasonings in a non-reactive dish (this needs to be large enough to hold the lamb comfortably).
Sit the lamb in the dish and turn over several times to ensure that the meat is evenly coated in the marinade. Cover and set aside to marinate in the refrigerator over night, turning occasionally to ensure the marinade evenly enters the meat.
When ready to cook, remove the lamb from the marinade (reserve the liquid). Place the meat on a rack set about 15cm above the hot coals of a barbecue and cook the lamb for about 30 minutes per side, turning the meat once and basting frequently with the reserved marinade.
When cooked, transfer the lamb to a chopping boars and remove the skewers. Allow to rest, covered with kitchen foil for 10 minutes then slice the lamb across the grain and serve with grilled vegetables and a green salad.
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