Grilled Leg of Lamb with Hot Red Pepper Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 large garlic cloves, chopped |
3/4 cup red wine vinegar |
1/2 cup honey |
1/3 cup worcestershire sauce |
accompaniment: hot red pepper relish |
2 pounds red bell peppers, chopped fine (about 4 cups) |
2 onions, chopped (about 2 cups) |
2 cups cider vinegar |
3/4 cup sugar |
2 teaspoons mustard seeds |
2 teaspoons salt |
1 teaspoon crushed dried hot red pepper flakes |
Directions:
1. Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
2. In a food processor, purée 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.
3. Prepare grill.
4. 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.
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 until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
7. Serve relish chilled or at room temperature.
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