Grilled Leg Of Lamb With Currant Bell Pepper Chutney Recipe

• 1/2 x Leg of lamb - (approx. 4 lbs) boned, butterflied excess fat trimmed
• 1 1/2 c. Dry red wine
• 1 Tbsp. High-quality curry pwdr
• 1 Tbsp. Crushed rosemary (or possibly 1/2 Tbsp. dry rosemary)
• 1 Tbsp. Minced fresh thyme (or possibly 1/2 Tbsp. dry thyme)
• 2 x Garlic cloves chopped
• 1/8 tsp Red chile flakes Kosher salt to taste Freshly-grnd black pepper to taste
• 1/2 c. Currants
• 2 Tbsp. Extra virgin olive oil
• 1 c. Minced onions
• 1 1/2 c. Minced red bell pepper
• 1 c. Chicken stock
• 1/4 c. Port or possibly cassis
• 1 1/2 Tbsp. Sherry vinegar Reserved marinade from the above
• 1 Tbsp. Minced fresh mint Salt to taste Freshly-grnd black pepper to taste

Directions