Grilled Leg of Lamb with Hot Red Pepper Relish

Grilled Leg Of Lamb With Hot Red Pepper Relish Recipe

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Vicki Butts (lazyme)


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.


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20 Min
20 Min


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8 lb
leg of lamb, trimmed and butterflied
onions, chopped
6 large
garlic cloves, chopped
3/4 c
red wine vinegar
1/2 c
1/3 c
worcestershire sauce


2 lb
red bell peppers, finely chopped (about 4 cups)
onions, chopped (about 2 cups)
2 c
cider vinegar
3/4 c
2 tsp
mustard seeds
2 tsp
1 tsp
crushed red pepper

How to Make Grilled Leg of Lamb with Hot Red Pepper Relish


  • 1Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
  • 2In 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.
  • 3Prepare grill.
  • 4Discard 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.
  • 5Serve lamb, thinly sliced across the grain, with relish.
  • 6Hot 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.
  • 7Serve relish chilled or at room temperature.

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About Grilled Leg of Lamb with Hot Red Pepper Relish

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: American

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