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Grilled Leg Of Lamb With Hot Red Pepper Relish Recipe

by Global Cookbook

Ingredients

A, (7- to 8-lb.) leg of lamb, trimmed of excess fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless) 2 x Onions, minced 6 lrg Garlic cloves, minced 3/4 c. Red wine vinegar 1/2 c. Honey 1/3 c. Worcestershire sauce Warm red pepper relish Warm RED PEPPER RELISH 2 lb Red bell peppers, minced fine (about 4 c.)

2 x Onions, minced (about 2 c.) 2 c. Cider vinegar 3/4 c. Sugar 2 tsp Mustard seeds 2 tsp Salt 1 tsp Crushed dry warm red pepper flakes

Directions

1. Cut lamb into 2 pcs where there is a natural separation in meat and put each piece into a large sealable plastic bag.
2. In a food processor, puree all other ingredients (except relish) till smooth and divide marinade proportionately between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or possibly twice, at least 8 hrs or possibly overnight.
3. Prepare grill.
4. Throw away marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 min on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 min.
5. Serve lamb, thinly sliced across the grain, with relish.
6. In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or possibly till reduced to about 3 c.. Relish may be made 1 month ahead and chilled, covered.
7. Serve relish chilled or possibly at room temperature.
8. Serves 8.

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