WEARIN' O' THE GREEN ~ MINT BUTTERFLIED LEMON LEG of LAMB

" You'll never plow a field by turning it over in your mind "

~ Irish Saying

MINT BUTTERFLIED LEMON LEG of LAMB

~ 'Spring lamb' ... perfect for the season

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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)

2 lemons & zest

3 minced garlic cloves

4 Tbsp. chopped mint

4 Tbsp. extra-virgin olive oil

coarse salt and freshly ground black pepper

MINT SAUCE:

1/2 cup good mint jelly

1/2 cup fresh lemon juice

zest from above lemons

1 Tbsp. butter

1/4 cup brown sugar

1 tsp. Coleman's dry mustard

• Flatten lamb to 2-inch thickness. Score skin side of lamb crisscross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
• Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
• Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
• Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
• Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
• Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.