| | Directions | | In saucepan, mix sugar, oil, lemon peel and juice, vinegar, snipped mint leaves, tarragon, salt and mustard. Heat to boiling; reduce heat and simmer 5 minutes. Cool. Place meat in shallow glass dish; pour marinade over meat. Cover; refrigerate at least 24 hours, turning meat occasionally. Insert meat thermometer in center of meat. Arrange hot coals around edge of firebox; place water filled foil drip pan under roast area. Add generous handfuls of mint leaves to hot coals. Place roast on grill about 4 inches from coals; cover grill. Cook 3 hours or until meat is done (meat thermometer should register 175° to 180°). At 30-minute intervals, add mint leaves to fire and, when necessary, hot coals to maintain smoke and heat. 8 servings. |
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| Ingredients | | - |  | 1/2 cup brown sugar (packed) |
| - | | 1/2 cup salad oil |
| - | | 1 teaspoon grated lemon peel |
| - | | 1/4 cup lemon juice |
| - | | 3 tablespoons vinegar |
| - | | 1/4 cup snipped mint leaves |
| - | | 1 teaspoon tarragon leaves |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon Dry Mustard |
| - | | 4 pounds rolled leg of lamb |
| - | | Mint leaves |
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