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  • Grilled Leg Of Lamb With Currant Bell Pepper Chutney

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    Grilled Leg Of Lamb With Currant Bell Pepper Chutney
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 x Leg of lamb - (approx. 4 lbs) boned, butterflied excess fat trimmed
    • 1 1/2 c. Dry red wine
    • 1 Tbsp. High-quality curry pwdr
    • 1 Tbsp. Crushed rosemary (or possibly 1/2 Tbsp. dry rosemary)
    • 1 Tbsp. Minced fresh thyme (or possibly 1/2 Tbsp. dry thyme)
    • 2 x Garlic cloves chopped
    • 1/8 tsp Red chile flakes Kosher salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. Currants
    • 2 Tbsp. Extra virgin olive oil
    • 1 c. Minced onions
    • 1 1/2 c. Minced red bell pepper
    • 1 c. Chicken stock
    • 1/4 c. Port or possibly cassis
    • 1 1/2 Tbsp. Sherry vinegar Reserved marinade from the above
    • 1 Tbsp. Minced fresh mint Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. In a large, sealable plastic bag, marinate the lamb in a mix of the red wine, curry pwdr, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hrs. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper.
    2. Cover the currants in hot water for 30 min. Drain.
    3. In a large saute/fry pan, heat the oil over medium-high heat. Add in the onions and bell peppers and saute/fry for 3 min, or possibly till the onions are just beginning to soften. Add in the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately-high heat till most of the liquid is evaporated, about 10 to 15 min. Stir in the mint and season to taste with salt and pepper. Keep hot.
    4. Grill the lamb over a mesquite or possibly charcoal fire for approximately 8 to 10 min per side, or possibly till the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.

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