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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From South of the Fork by the Junior League of Dallas. You can mix this up and heat it and then use it as a basting sauce for BBQ Lamb but you have to brush it on toward the end of cooking or it will char. Ingredients:
1/2 cup plum jelly |
1 tablespoon dry mustard |
1/2 cup brown sugar |
1/2 cup red wine vinegar |
2 tablespoons fresh mint, heaping, chopped |
1 leg of lamb, butterflied, can use lamb chops too |
Directions:
1. In a saucepan, combine jelly, mustard, sugar and vinegar and heat until jelly and sugar melt; simmer 5 minutes.
2. Remove from heat and stir in the mint.
3. Grill lamb and baste with the sauce in the 5-10 minutes of cooking because it will char if you baste too soon.
4. Serve the sauce with the lamb.
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