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grilled leg of lamb with hot red pepper relish

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

We love this dish. Everything can be made ahead and yet 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 use it on all kinds of meats and seafood. The recipe makes about 3 cups of sauce. Time does not include marinating time.

yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For grilled leg of lamb with hot red pepper relish

  • 8 lb
    leg of lamb, trimmed and butterflied
  • 2
    onions, chopped
  • 6 lg
    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

How To Make grilled leg of lamb with hot red pepper relish

  • 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.
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