1. Lay meat boned side up. Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.
2. Place lamb in a 9x13" pan. In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling. Stir in mint and pour evenly over lamb. Cover and chill 2 hours or up to a day. Turn meat over occasionally.
3. On firegrate in a barbecue, with a lid, ignite 5-6 charcoal briquets. When briquets are dotted with ash, in about 3 minutes, spread them into a single layer; scatter 1-12 more briquets over coals. Set grill 5-6" above coals. Lift meat onto grill; reserve marinade. Put lid on barbecue and open
vents.
4.Turn meat as needed to brown evenly; baste with marinade. Cook until thickest part of meat is done to your liking; for rare (14' on a thermometer) in center of thickest part, allow about 4 minutes total. Thinner sections will be well done.
5. Transfer lamb to a platter and let rest 5-1 minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with mint jelly, salt, and pepper.
Eat with knife and fork or tuck into pocket bread.
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