Grilled Leg of Lamb With Hot Red Pepper Relish

Recipe by lazyme
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READY IN: 1hr 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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, purée 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.
  • Hot Red Pepper 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.
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