Grilled Leg Of Lamb with Currant-Bell Pepper Chutney
1/2 leg of lamb (approx. 4lbs.)* -- *see notes --Marinade-- 1 1/2 Cups dry red wine 1 Tablespoon high-quality curry powder 1 Tablespoon crushed rosemary < 1/2 Tablespoon dried ro...
Ingredients
- 1/2leg of lamb (approx. 4lbs.)* -- *see notes
- 1Tablespoonhigh-quality curry powder
- 1Tablespooncrushed rosemary <
- 1/2Tablespoondried rosemary
- 1Tablespoonfresh thyme <
- 1/2Tablespoondried thyme
- 2garlic cloves -- minced
- 1/8teaspoonred chile flakes
Directions
- 1
1/2 leg of lamb (approx
- 2
4lbs.)* -- *see notes --Marinade-- 1 1/2 Cups dry red wine 1 Tablespoon high-quality curry powder 1 Tablespoon crushed rosemary < > 1/2 Tabl
- 3
Remove the lamb from the marinade and reserve marinade for use in the chutney
- 4
Pat the lamb dry and season with salt and pepper
- 5
FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes
- 6
In a large saute pan, heat the oil over medium-high heat
- 7
Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften
- 8
Add the chicken stock, port, vinegar, and reserved marinade