Grilled Leg of Lamb with Currant-Bell Pepper Chutney Recipe

Name: Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 each leg of lamb; 1 1/2 cups red wine dry; 1 tablespoon curry powder; 1 tablespoon rosemary leaves crushed; 1/2 tablespoon rosemary leaves dried; 1 tablespoon thyme fresh, chopped, or 1/2 tablespoon dried thyme; 2 each garlic cloves minced; ⅛ teaspoon red pepper flakes; 1 x kosher salt; 1 x black pepper freshly ground; 1/2 cup currants; 2 tablespoons olive oil; 1 cup onions chopped; 1 1/2 cups sweet red bell peppers chopped; 1 cup chicken broth; 1/4 cup port wine or cassis; 1 1/2 tablespoons sherry vinegar; 1 tablespoon mint leaves fresh, chopped; 1 x salt and black pepper

Servings: persons

1/2 each leg of lamb
1 1/2 cups red wine dry
1 tablespoon curry powder
1 tablespoon rosemary leaves crushed
1/2 tablespoon rosemary leaves dried
1 tablespoon thyme fresh, chopped, or 1/2 tablespoon dried thyme
2 each garlic cloves minced
⅛ teaspoon red pepper flakes
1 x kosher salt
1 x black pepper freshly ground
1/2 cup currants
2 tablespoons olive oil
1 cup onions chopped
1 1/2 cups sweet red bell peppers chopped
1 cup chicken broth
1/4 cup port wine or cassis
1 1/2 tablespoons sherry vinegar
1 tablespoon mint leaves fresh, chopped
1 x salt and black pepper

1
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.
2
Remove the lamb from the marinade and reserve marinade for use in the chutney.
3
Pat the lamb dry and season with salt and pepper.
4
FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes.
5
Drain.
6
In a large saute pan, heat the oil over medium-high heat.
7
Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften.
8
Add the chicken stock, port, vinegar, and reserved marinade.
9
Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes.
10
Stir in the mint and season to taste with salt and pepper.
11
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.
12
Carve into thin slices and top with chutney.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 each leg of lamb, 1 1/2 cups red wine dry, 1 tablespoon curry powder, 1 tablespoon rosemary leaves crushed, and more.

Yes, Grilled Leg of Lamb with Currant-Bell Pepper Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Leg of Lamb with Currant-Bell Pepper Chutney

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