This barbecued butterflied leg of lamb with mint sauce recipe is very traditional, but with a smoky grilled twist.

Cooking MethodGrilling

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. Place lamb in a 9"x13" pan.
In a 1.5 quart pan over medium-high heat, boil vinegar with mint jelly. Stir in mint and pour over meat.
Cover and chill from 2 to 24 hours, turning meat over occasionally.
On firegrate in a barbecue with a lid ignite 50 to 60 charcoal briquettes. When briquettes are dotted with ash (after about 30 minutes) spread them into a single layer. Scatter 10 to 12 more briquettes over coals. Set grill 5" to 6" above coals.
Lift meat onto grill, reserving marinade. Put lid on barbecue and open vents.
Turn meat to brown evenly; baste often with marinade.
Cook until thickest part of meat is done to your liking. For rare, allow about 40 minutes total. Thinner sections will be well done.
Place lamb on a platter and garnish with mint sprigs.
Slice meat thin. Season to taste with mint jelly, salt, and pepper.