Grilled leg of lamb with hot red pepper relish

1 servings

Ingredients

Quantity Ingredient
A; (7- to 8-pound) leg
; of lamb, trimmed of
; excess fat, boned,
; and butterflied by
; butcher (4 to 4 3/4
; pounds boneless)
2 Onions; chopped
6 larges Garlic cloves; chopped
¾ cup Red wine vinegar
½ cup Honey
⅓ cup Worcestershire sauce
Hot red pepper relish
HOT RED PEPPER RELISH
2 pounds Red bell peppers; chopped fine (about
; 4 cups)
2 Onions; chopped (about 2
; cups)
2 cups Cider vinegar
¾ cup Sugar
2 teaspoons Mustard seeds
2 teaspoons Salt
1 teaspoon Crushed dried hot red pepper flakes

Directions

ACCOMPANIMENT

Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.

In a food processor, puree all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.

Prepare grill.

Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.

Serve lamb, thinly sliced across the grain, with relish.

In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.

Serve relish chilled or at room temperature.

Serves 8.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 1647 Calories (kcal); 2g Total Fat; (1% calories from fat); 15g Protein; 435g Carbohydrate; 0mg Cholesterol; 5093mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 0 Fruit; 0 Fat; 23 Other Carbohydrates

Converted by MM_Buster v2.0n.

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