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Ingredients
- 1/2 x Leg of lamb - (approx. 4 lbs) boned, butterflied excess fat trimmed
- 1Â 1/2 c. Dry red wine
- 1 Tbsp. High-quality curry pwdr
- 1 Tbsp. Crushed rosemary
- Â Â (or possibly 1/2 Tbsp. dry rosemary)
- 1 Tbsp. Minced fresh thyme
- Â Â (or possibly 1/2 Tbsp. dry thyme)
- 2 x Garlic cloves chopped
- 1/8 tsp Red chile flakes
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Currants
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced onions
- 1Â 1/2 c. Minced red bell pepper
- 1 c. Chicken stock
- 1/4 c. Port or possibly cassis
- 1Â 1/2 Tbsp. Sherry vinegar
- Â Â Reserved marinade from the above
- 1 Tbsp. Minced fresh mint
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a large, sealable plastic bag, marinate the lamb in a mix of the red wine, curry pwdr, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hrs. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper.
- Cover the currants in hot water for 30 min. Drain.
- In a large saute/fry pan, heat the oil over medium-high heat. Add in the onions and bell peppers and saute/fry for 3 min, or possibly till the onions are just beginning to soften. Add in the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately-high heat till most of the liquid is evaporated, about 10 to 15 min. Stir in the mint and season to taste with salt and pepper. Keep hot.
- Grill the lamb over a mesquite or possibly charcoal fire for approximately 8 to 10 min per side, or possibly till the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1146g | |
| Calories 1024 | |
| Calories from Fat 262 | 26% |
| Total Fat 29.71g | 37% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 505mg | 21% |
| Potassium 2159mg | 62% |
| Total Carbs 106.41g | 28% |
| Dietary Fiber 16.5g | 55% |
| Sugars 69.57g | 46% |
| Protein 10.87g | 17% |
