Grilled Leg of Lamb with Currant-Bell Pepper Chutney

Name: Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Prep time: P4H
Total time: P5H
Yield: 1
Cuisine: Indian
Ingredients: leg of lamb; red wine; curry powder; rosemary leaves; rosemary leaves; thyme; garlic cloves; red pepper flakes; kosher salt; black pepper; currants; olive oil; onions; sweet red bell peppers; chicken broth; port wine; sherry vinegar; mint leaves; salt and black pepper

Submitted by cruiseagent

YIELD

1 leg of lamb

PREP

4 hrs

COOK

30 min

READY

5 hrs

Ingredients

EACH LEG OF LAMB *

Marinade

1 ½

CUPS RED WINE
dry *

TABLESPOON CURRY POWDER

TABLESPOON ROSEMARY LEAVES
crushed

TABLESPOON ROSEMARY LEAVES
dried

TABLESPOON THYME
fresh, chopped, or 1/2 tablespoon dried thyme *

EACH GARLIC CLOVES
minced

⅛

TEASPOON RED PEPPER FLAKES

X KOSHER SALT *

X BLACK PEPPER
freshly ground *

Chutney

CUP CURRANTS

TABLESPOONS OLIVE OIL

CUP ONIONS
chopped

1 ½

CUPS SWEET RED BELL PEPPERS
chopped

CUP CHICKEN BROTH

CUP PORT WINE
or cassis *

1 ½

TABLESPOONS SHERRY VINEGAR

TABLESPOON MINT LEAVES
fresh, chopped

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.