does anyone know how to make the mint jelly? Just bought a 7.7 lbs. Leg and putting it on a spit(SP?) over coals, so just looking for ideas. Cheers! Mike

I’ve never made mint jelly and always buy it. As far as a rub for lamb I’ve used olive oil, kosher salt, coarsely ground black pepper and fresh rosemary.

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As far as a rub for lamb I’ve used olive oil, kosher salt, coarsely ground black pepper and fresh rosemary.

Ditto

No garlic?

Do what Alta and PT have said and cut small slits into the leg (paring knife) and insert garlic cloves into the leg....

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No garlic?

Garlic...How could I forget? Yes use lots of garlic.

I usually marinate my leg of lamb over night in a combination of olive oil, rosemary and garlic. I then let people add their own salt and pepper.

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Originally posted by vinosnob:
No garlic?

I forgot about the garlic. I dice it up with the rosemary and mix both of them with the salt, pepper, and olive oil and rub it liberally over the leg. I usually let it sit in the fridge overnight. You've got me salivating just thinking about it!!

Sounds tasty. What wine would you serve with the garlic/rosemary/black pepper lamb? A CdP might be good.

Just say no to mint jelly. If you have fresh, young lamb, mint jelly will just get in the way. It was used to mask the "muttony" taste of old sheep.

PH

'05 Kokomo Petite Sirah. Its my friends winery, but a couple weeks ago he sent me, what will be all his new releases, popped one the other night and thought it would go well.

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Originally posted by Spenser:
Sounds tasty. What wine would you serve with the garlic/rosemary/black pepper lamb? A CdP might be good.

I was thinking this as well. I have never used mint sauce or jelly, so I guess why start now? I just will have to make the meat good enought that I won't need it, right?

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Originally posted by PurpleHaze:
Just say no to mint jelly. If you have fresh, young lamb, mint jelly will just get in the way. It was used to mask the "muttony" taste of old sheep.

PH

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Originally posted by Spenser:
Sounds tasty. What wine would you serve with the garlic/rosemary/black pepper lamb? A CdP might be good.

I like CdP, Hermitage, Cote Rotie, and Crozes Hermitage with leg o’ lamb. If drinking an Oz Shiraz I prefer something that is well-balanced, like St. Hallett Blackwell, and not over-the-top or heavily extracted. A Spanish Grenache also works for me as well as long as it is not too light.

Since nobody has actually answered your question, here is a recipe. Why the hell you would want to coat a good piece of lamb with this crap is another question.


MINT JELLY

1/2 c Vinegar
Green coloring
1 c Water
3 1/2 c Sugar
1/2 c Mint leaves
1/2 c Commercial pectin (boxed)

Combine vinegar, water, mint leaves, and enough
coloring to give tint desired. Add sugar, stir, and
bring to a boil. Add pectin at once, stirring
constantly, and bring again to a full boil for 1/2
minute. Strain off mint leaves and pour into glasses.

**When cold, cover with paraffin. Approximate yield:
6 (6 oz.) glasses. My note: The newer directions call
for the jelly to be sealed while scalding hot. I've
also put lids on and put it in the freezer. If you
have trouble with thickening use more pectin.

From: America's Cook Book

I don't like mint jelly.
Garlic and rosemary.

In addition to many of the above, I'll occasionslly insert garlic into the meat, and then douse the roast with teriyaki glaze toward the end of cooking. Something about the sweetness of the glaze and the mild gaminess of the lamb that combine nicely.

PH

Yogurt-Marinated Grilled Leg of Lamb

1 1/2 cups plain yogurt
1/3 cup lemon juice
1/3 cup lime juice
2 teaspoons crushed oregano
2 tablespoons chopped fresh marjoram
1 head garlic, minced
2 onions, thinly sliced
1 (5 pound) butterflied leg of lamb

In a non-reactive pan large enough to hold the lamb, stir together all ingredients except lamb. Place lamb in pan and coat well with marinade. Cover and refrigerate overnight, turning meat occasionally.
Remove lamb from refrigerator and allow to come to room temperature before proceeding. Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve.

The meat turned out perfect! I would of taken it off at 1.5-1.75 hrs instead of 2hrs, but had to keep the daughter and fiance happy. Thank you G A for the jelly recipe, I didn't use it, I was thinking that the jelly was a "traditional" thing to use but I have found out its just a cover up! Thanks everyone! The lamb was paired with Ken Wright "Guadelupe(SP?) vineyard pinot '02 or '03 and a Kokomo NC Petite Sirah '05. YYYYYUUUUUUUUMMMMMM!!!!

Oh, and it was rubbed with Gabbiano EVOO, 1 head of garlic,2 sprigs fresh rosemary, S&P, and cooked on a rotating spit over charcoal.

For next time....

I use a salty/garlicky dry rub on the outside, after making tubular holes in the leg into which I insert a salty cured meat wrapped around whole garlic cloves and sprigs of rosemary.

screw the mint jelly...al you need is EVOO, garlic, salt, pepper and rosemary - beautiful...mint jelly on lamb is a travesty.

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Originally posted by mattach:
...mint jelly on lamb is a travesty.

I couldn't agree more with this. However, when serving it to guests I have a jar of mint jelly on the table because I'm never sure about who may want it.

PurpleHaze made the comment that mint jelly probably was initially used to mask the "muttony" taste of old sheep and that is probably accurate. I had to crack up when I read it because I had a mental picture of Jerry Seinfeld saying "MMMMMMMMM.....MUTTTON!!! I just love MUTTON!!!"