Instructions: Lay the leg of lamb boned side up. Slash about halfway through the thickest portions as needed. Pull the meat, and pat down the cut edges, making the surface of the meat relatively even in thickness. Place the prepared lamb in a glass baking pan.

In a large saucepan over medium-high heat, blend the balsamic vinegar with the mint jelly until just boiling. Stir in the fresh mint and pour the warm mixture evenly over the prepared lamb.

Cover and refrigerate the lamb for at least 2 hours, or up to a day. Make sure to turn the meat over occasionally while marinating.

On a traditional grill, ignite 50 to 60 charcoal briquettes. When briquettes are ready for moderate heat grilling, usually about 30 minutes, spread the briquettes into a single even layer. To maintain the heat for the duration of the cooking, add about a dozen more briquettes to the hot coals.

Set the grill grates at 5 to 6 inches above the glowing coals. Place the leg of lamb on the prepared grill after brushing the grates with a little vegetable oil. Reserve marinade for basting.

Make sure the vents on the grill are wide open before you close the lid.

Turn the meat as needed to brown evenly, basting with marinade as you go.

Grill until the thickest part of the lamb is done to your liking. For rare, place a meat thermometer in the thickest part of the lamb and grill until attaining 140-F degrees. Allow at least 40 minutes of total grilling time.

Thin sections of the lamb will be well done.

Transfer finished lamb to a platter and let rest cool for 5 to 10 minutes before thinly slicing the meat to serve. Season with salt and pepper and

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