Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Yield
1 leg of lambPrep
4 hrsCook
30 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
leg of lamb
|
*
|
| Marinade | |||
| 1 ½ | cups |
red wine
dry |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
rosemary leaves
crushed |
|
| ½ | tablespoon |
rosemary leaves
dried |
|
| 1 | tablespoon |
thyme
fresh, chopped, or 1/2 tablespoon dried thyme |
*
|
| 2 | each |
garlic cloves
minced |
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Chutney | |||
| ½ | cup |
currants
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 ½ | cups |
sweet red bell peppers
chopped |
|
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
port wine
or cassis |
*
|
| 1 ½ | tablespoons |
sherry vinegar
|
|
| 1 | tablespoon |
mint leaves
fresh, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
leg of lamb
|
*
|
| Marinade | |||
| 355 | ml |
red wine
dry |
*
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
rosemary leaves
crushed |
|
| 7.5 | ml |
rosemary leaves
dried |
|
| 15 | ml |
thyme
fresh, chopped, or 1/2 tablespoon dried thyme |
*
|
| 2 | each |
garlic cloves
minced |
|
| 0.6 | ml |
red pepper flakes
|
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Chutney | |||
| 118 | ml |
currants
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 355 | ml |
sweet red bell peppers
chopped |
|
| 237 | ml |
chicken broth
|
|
| 59 | ml |
port wine
or cassis |
*
|
| 23 | ml |
sherry vinegar
|
|
| 15 | ml |
mint leaves
fresh, chopped |
|
| 1 | x |
salt and 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 sauté pan, heat the oil over medium-high heat. Add the onions and bell peppers and sauté 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.
