Grilled Leg of Lamb with Currant-Bell Pepper Chutney

Name: Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Cuisine: American
Ingredients: 1 tablespoon chopped fresh thyme or ½ tablespoon dried; 2 garlic cloves, minced; 1 tablespoon chopped fresh rosemary or ½ tablespoon dried; 1 tablespoon chopped fresh thyme or ½ tablespoon dried; 1 tablespoon Madras Curry Powder; 1 tablespoon chopped fresh rosemary or ½ tablespoon dried; 1½ cups dry red wine; Kosher or sea salt and freshly ground pepper; Currant-Bell Pepper Chutney (recipe follows); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ⅛ teaspoon red pepper flakes; ½ leg of lamb (4 pounds), boned and butterflied (ask your butcher to do this for you)

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Here is another great treatment for lamb. Lots of lamb is raised in the Northern California wine country, and the savory and sweet flavors in this recipe are reminiscent of many preparations I’ve encountered here. The chutney, which blends sweet, tart, and spicy flavors, can be used with a wide variety of broiled or grilled meats.

Ingredients

Marinade

1½ cups dry red wine
1 tablespoon Madras Curry Powder

Americas
United States
Northern California
Main course
Gluten-free

Method

To make the marinade: In a medium bowl, mix together the red wine, Madras Curry Powder, rosemary, thyme, garlic, and pepper flakes.

Transfer to a sealable plastic bag, add the lamb, and marinate in the refrigerator for at least 4 or up to 8 hours. Remove the lamb from the marinade and pat dry. Season liberally with salt and pepper.

Grill the lamb over a mesquite or charcoal fire