Smoked Mint Lamb

4 to 5 pounds lamb, semi-boneless
3/4 cup fresh mint leaves
One 1.6-ounce package hickory barbecue marinade
2/3 cup water
2 tablespoons vegetable oil
2 cups barbecue sauce

Make incisions in lamb and insert cut fresh mint leaves on all sides of meat. Combine package of marinade mix with water and oil.

Marinate lamb for 2 hours in the refrigerator. Place on hot grill. Best to begin cooking when the coals look ashy white. Cook covered. Turn occasionally and apply barbecue sauce.

Return To:

Cajun Country -- New Iberia, Louisiana