| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking rig, New text im |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Leg of lamb, approx. |
|
|
4lbs.* *see notes |
|
|
Marinade |
| 1 1/2 |
c |
Dry red wine |
| 1 |
T |
High-quality curry powder |
| 1 |
T |
Crushed rosemary <<OR>> |
| 1/2 |
T |
Dried rosemary |
| 1 |
T |
Fresh thyme <<OR>>, chopped |
| 1/2 |
T |
Dried thyme |
| 2 |
|
Garlic cloves, minced |
| 1/8 |
t |
Red chile flakes |
|
|
Kosher salt |
|
|
Freshly ground black pepper |
|
|
Currant-Bell Pepper |
|
|
Chutney |
| 1/2 |
c |
Currants |
| 2 |
T |
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 |
T |
Sherry vinegar |
|
|
Reserved marinade |
| 1 |
T |
Fresh mint, chopped |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
FOR THE LAMB: In a large, sealable plastic bag, marinate the lamb in a
mixture of the red wine, curry powder, rosemary, thyme, garlic, and
chile flakes in the refrigerator for 3 to 4 hours. Remove the lamb
from the marinade and reserve marinade for use in the chutney. Pat the
lamb dry and season with salt and pepper. FOR THE CHUTNEY: Cover the
currants in warm water for 30 minutes. Drain. In a large saute pan,
heat the oil over medium-high heat. Add the onions and bell peppers
and saute for 3 minutes, or until the onions are just beginning to
soften. Add the chicken stock, port, vinegar, and reserved marinade.
Reduce over moderately high heat until most of the liquid is
evaporated, about 10 to 15 minutes. Stir in the mint and season to
taste with salt and pepper. Keep warm Grill the lamb over a mesquite
or charcoal fire for approximately 8 to 10 minutes per side, or until
the lamb is medium-rare and juicy inside. Carve into thin slices and
top with chutney. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Recipe By : COOKING RIGHT SHOW #CR9729 Posted to EAT-L
Digest 10 October 96 Date: Fri, 11 Oct 1996 10:33:00 -0400 From:
Bill Spalding <billspa@ICANECT.NET> NOTES : *boned and butterflied,
excess fat trimmed
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