Title: Grilled Leg of Lamb with Hot Red Pepper Relish
Categories: July 1995
Yield: 1 servings

A; (7- to 8-pound) leg
; of lamb, trimmed of
; excess fat, boned,
; and butterflied by
; butcher (4 to 4 3/4
; pounds boneless)
2 Onions; chopped
6 lg Garlic cloves; chopped
3/4 c Red wine vinegar
1/2 c Honey
1/3 c Worcestershire sauce

-------------------------------ACCOMPANIMENT-------------------------------
Hot red pepper relish
HOT RED PEPPER RELISH
2 lb Red bell peppers; chopped
-fine (about
; 4 cups)
2 Onions; chopped (about 2
; cups)
2 c Cider vinegar
3/4 c Sugar
2 ts Mustard seeds
2 ts Salt
1 ts Crushed dried hot red pepper
-flakes

Cut lamb into 2 pieces where there is a natural separation in meat and put
each piece into a large sealable plastic bag.

In a food processor, puree all remaining ingredients (except relish) until
smooth and divide marinade evenly between plastic bags. Seal bags, pressing
out excess air, and put in a shallow baking pan. Marinate lamb, chilled,
turning bags once or twice, at least 8 hours or overnight.

Prepare grill.

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. Transfer lamb to a cutting board and let stand 10 minutes.

Serve lamb, thinly sliced across the grain, with relish.

In a heavy saucepan, stir together ingredients and simmer, stirring
occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be
made 1 month ahead and chilled, covered.

Serve relish chilled or at room temperature.

Serves 8.

Gourmet July 1995

Converted by MC_Buster.

Per serving: 1647 Calories (kcal); 2g Total Fat; (1% calories from fat);
15g Protein; 435g Carbohydrate; 0mg Cholesterol; 5093mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 Vegetable; 0 Fruit; 0 Fat; 23
Other Carbohydrates

Converted by MM_Buster v2.0n.