GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH

Grilled Leg of Lamb with Hot Red Pepper Relish image

Provided by Vicki Butts (lazyme)

Time 40m

Number Of Ingredients 14

8 lb leg of lamb, trimmed and butterflied
2 onions, chopped
6 large garlic cloves, chopped
3/4 c red wine vinegar
1/2 c honey
1/3 c worcestershire sauce
HOT RED PEPPER RELISH:
2 lb red bell peppers, finely chopped (about 4 cups)
2 onions, chopped (about 2 cups)
2 c cider vinegar
3/4 c sugar
2 tsp mustard seeds
2 tsp salt
1 tsp crushed red pepper

Steps:

1. Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
2. 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.
3. Prepare grill.
4. 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.
5. Serve lamb, thinly sliced across the grain, with relish.
6. 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.
7. Serve relish chilled or at room temperature.