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Grilled Leg Of Lamb With Currant-Bell Pepper Chutney

Grilled Leg Of Lamb With Currant-Bell Pepper Chutney is a new text import cooking right show recipe made with Leg Of Lamb Marinade, Dry Red Wine, High Quality Curry Powder, Rosemary Lt Or Gt, and Dried Rosemary. Serves 1. Scale it up or down for the number of people at the table.

Ingredients

• 1/2
• 1 1/2 cup
• 1 tbsp
• 1 tbsp
• 1/2 tbsp
• 1 tbsp
• 1/2 tbsp
• 2
• 1/2 cup
• 2 tbsp
• 1 cup
• 1 1/2 cup
• 1 cup
• 1/4 cup
• 1 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   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.

2. 2

   Remove the lamb from the marinade and reserve marinade for use in the chutney.

3. 3

   Pat the lamb dry and season with salt and pepper.

4. 4

   Cover the currants in warm water for 30 minutes.

5. 5

   Drain.

6. 6

   In a large saute pan, heat the oil over medium-high heat.

7. 7

   Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften.

8. 8

   Add the chicken stock, port, vinegar, and reserved marinade.

9. 9

   Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes.

10. 10

    Stir in the mint and season to taste with salt and pepper.

11. 11

    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.

12. 12

    Carve into thin slices and top with chutney.

13. 13

    NOTES: *boned and butterflied, excess fat trimmed