Grilled Leg Of Lamb With Hot Red Pepper Relish

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		July 1995	1	Servings

INGREDIENTS

		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		Garlic cloves, chopped
3/4	c	Red wine vinegar
1/2	c	Honey
1/3	c	Worcestershire sauce
		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	t	Mustard seeds
2	t	Salt
1	t	Crushed dried hot red pepper
		flakes
		Other Carbohydrates

INSTRUCTIONS

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;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”