GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH

Grilled Leg of Lamb with Hot Red Pepper Relish image

Yield Serves 8

Number Of Ingredients 15

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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 large garlic cloves, chopped
3/4 cup red wine vinegar
1/2 cup honey
1/3 cup Worcestershire sauce
Accompaniment: hot red pepper relish
HOT RED PEPPER RELISH
2 pounds red bell peppers, chopped fine (about 4 cups)
2 onions, chopped (about 2 cups)
2 cups cider vinegar
3/4 cup sugar
2 teaspoons mustard seeds
2 teaspoons salt
1 teaspoon crushed dried hot red pepper flakes

Steps:

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.
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.