Grilled Leg Of Lamb With Currant-Bell Pepper Chutney

* Exported from MasterCook II *

Grilled Leg Of Lamb With Currant-Bell Pepper Chutney

Recipe By : COOKING RIGHT SHOW #CR9729
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 leg of lamb (approx. 4lbs.)* -- *see notes
--Marinade--
1 1/2 Cups dry red wine
1 Tablespoon high-quality curry powder
1 Tablespoon crushed rosemary <<OR>>
1/2 Tablespoon dried rosemary
1 Tablespoon fresh thyme <<OR>> -- chopped
1/2 Tablespoon dried thyme
2 garlic cloves -- minced
1/8 teaspoon red chile flakes
Kosher salt
freshly ground black pepper
--Currant-Bell Pepper Chutney--
1/2 cup currants
2 tablespoons olive oil
1 cup onions -- chopped
1 1/2 cups red bell pepper -- chopped
1 cup chicken stock
1/4 cup port or cassis
1 1/2 tablespoons sherry vinegar
Reserved marinade
1 tablespoon fresh mint -- chopped
Salt and freshly ground black pepper

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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 saute
pan, heat the oil over medium-high heat. Add the onions and bell peppers and
saute 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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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NOTES : *boned and butterflied, excess fat trimmed