Grilled Leg Of Lamb With Hot Red Pepper Relish

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We love this dish. Everything can be made ahead and it cooks rather quickly. The lamb needs to marinate overnight, and the relish can be made 1 month in advance. This sauce is so good, we're planning to use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time.

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Steps

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Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.

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In a food processor , pure all remaining ingredients until smooth and divide marinade evenly between plastic bags.

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Seal bags , pressing out excess air , and put in a shallow baking pan.

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Marinate lamb , chilled , turning bags once or twice , at least 8 hours or overnight.

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Prepare grill.

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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.

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Transfer lamb to a cutting board and let stand 10 minutes.

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Serve lamb , thinly sliced across the grain , with relish.

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Hot red pepper relish:.

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In a heavy saucepan , stir together ingredients and simmer , stirring occasionally , about 1 hour , or until reduced to about 3 cups.

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Relish may be made 1 month ahead and chilled , covered.

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Serve relish chilled or at room temperature.

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Ingredients

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leg of lamb, onions, garlic cloves, red wine vinegar, honey, worcestershire sauce, red bell peppers, cider vinegar, sugar, mustard seeds, salt, crushed red pepper flakes