Grilled Leg Of Lamb With Hot Red Pepper Relish

Name: Grilled Leg Of Lamb With Hot Red Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs leg of lamb, trimmed and butterflied; 2 onions, chopped; 6 large garlic cloves, chopped; 3/4 cup red wine vinegar; 1/2 cup honey; 1/3 cup Worcestershire sauce; Hot Red Pepper Relish; 2 lbs red bell peppers, finely chopped (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 red pepper flakes

Servings: persons

8 lbs leg of lamb, trimmed and butterflied
2 onions, chopped
6 large garlic cloves, chopped
3/4 cup red wine vinegar
1/2 cup honey
1/3 cup Worcestershire sauce
Hot Red Pepper Relish
2 lbs red bell peppers, finely chopped (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 red pepper flakes

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:.
7
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.
8
Serve relish chilled or at room temperature.

7122

kcal

Calories

735

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 lbs leg of lamb, trimmed and butterflied, 2 onions, chopped, 6 large garlic cloves, chopped, 3/4 cup red wine vinegar, and more.

Yes, Grilled Leg Of Lamb With Hot Red Pepper Relish falls under the Meat & Poultry 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.

That's it — enjoy your meal!