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Grilled Leg Of Lamb with Hot Red Pepper Relish

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 lg Garlic cloves; chopped
3/4 c Red wine vinegar
1/2 c Honey
1/3 c Worcestershire sauce

Accompaniment
Hot red pepper relish

Hot Red Red Pepper Relish:
2 lb Red bell peppers; chopped fine (about 4 cups)
2 Onions; chopped (about 2 cups)
2 c Cider vinegar
3/4 c Sugar
2 ts Mustard seeds
2 ts Salt
1 ts Crushed dried hot red pepper flakes


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.


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