Grilled Leg Of Lamb With Hot Red Pepper Relish
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3630 g
Lamb6 large
Garlic Cloves (chopped)3 cup
Red Wine Vinegar1 cup
Honey1 cup
Worcestershire Sauce2 cups
Cider Vinegar3 cup
Sugar2 tsps
Mustard Seed2 tsps
SaltDirections:
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
3
Seal bags, pressing out excess air, and put in a shallow baking pan
4
Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight
5
Prepare grill
6
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
7
Transfer lamb to a cutting board and let stand 10 minutes
8
Serve lamb, thinly sliced across the grain, with relish
9
In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups
10
Relish may be made 1 month ahead and chilled, covered
11
Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag
12
In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags
13
Seal bags, pressing out excess air, and put in a shallow baking pan
14
Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight
15
Prepare grill
16
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
17
Transfer lamb to a cutting board and let stand 10 minutes
18
Serve lamb, thinly sliced across the grain, with relish
19
In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups
20
Relish may be made 1 month ahead and chilled, covered
21
Serve relish chilled or at room temperature
22
Serve relish chilled or at room temperature