Grilled leg of lamb with currant-bell pepper chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Leg of lamb (approx. 4lbs.)*; *see notes Marinade-- | |
| 1½ | cup | Dry red wine |
| 1 | tablespoon | High-quality curry powder |
| 1 | tablespoon | Crushed rosemary <<OR>> |
| ½ | tablespoon | Dried rosemary |
| 1 | tablespoon | Fresh thyme <<OR>>; chopped |
| ½ | tablespoon | Dried thyme |
| 2 | Garlic cloves; minced | |
| ⅛ | teaspoon | Red chile flakes |
| Kosher salt | ||
| Freshly ground black pepper Currant-Bell Pepper Chutney-- | ||
| ½ | cup | Currants |
| 2 | tablespoons | Olive oil |
| 1 | cup | Onions; chopped |
| 1½ | cup | Red bell pepper; chopped |
| 1 | cup | Chicken stock |
| ¼ | cup | Port or cassis |
| 1½ | tablespoon | Sherry vinegar |
| Reserved marinade | ||
| 1 | tablespoon | Fresh mint; chopped |
| Salt and freshly ground black pepper | ||
Directions
FOR THE LAMB: In a large, sealable plastic bag, marinate the lamb in a mixture of the red wine, curry powder, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hours. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper.
FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes. Drain. In a large saute pan, heat the oil over medium-high heat. Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften. Add the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes. Stir in the mint and season to taste with salt and pepper. Keep warm Grill the lamb over a mesquite or charcoal fire for approximately 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9729 Posted to EAT-L Digest 10 October 96 Date: Fri, 11 Oct 1996 10:33:00 -0400 From: Bill Spalding <billspa@...> NOTES : *boned and butterflied, excess fat trimmed