INGREDIENTS

INSTRUCTIONS

ACCOMPANIMENT
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.

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