Grilled Leg of Lamb with Currant-Bell Pepper Chutney
| Yield: | 1 Servings |
| Categories: |
| 1/2 | Leg of lamb (approx. 4lbs.)*; *see notes | |
| Marinade | ||
| 1 1/2 | c | Dry red wine |
| 1 | tb | High-quality curry powder |
| 1 | tb | Crushed rosemary <<OR>> |
| 1/2 | tb | Dried rosemary |
| 1 | tb | Fresh thyme <<OR>>; chopped |
| 1/2 | tb | Dried thyme |
| 2 | Garlic cloves; minced | |
| 1/8 | ts | Red chile flakes |
| Kosher salt | ||
| Freshly ground black pepper | ||
| Currant-Bell Pepper Chutney | ||
| 1/2 | c | Currants |
| 2 | tb | Olive oil |
| 1 | c | Onions; chopped |
| 1 1/2 | c | Red bell pepper; chopped |
| 1 | c | Chicken stock |
| 1/4 | c | Port or cassis |
| 1 1/2 | tb | Sherry vinegar |
| Reserved marinade | ||
| 1 | tb | Fresh mint; chopped |
| Salt and freshly ground black pepper |
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