Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Submitted by cruiseagent
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
YIELD
1 leg of lambPREP
4 hrsCOOK
30 minREADY
5 hrsA special-occasion dish where the leg of lamb and its chutney were built to play off each other. The lamb soaks in a curry-spiked red wine marinade for up to four hours, then grills over wood coals to a juicy medium-rare, while the chutney uses the same marinade as its foundation. Nothing wasted.
The marinade is unusual for lamb. Red wine and curry powder together sound Middle Eastern meets French, and they are. The curry’s warm spices lift the lamb’s gaminess, while the wine tenderizes and leaves a deep, savory base that carries through to the chutney.
Plumping the currants in warm water for 30 minutes before they hit the pan is a must. Dried currants added straight to the chutney stay hard and chewy; rehydrated ones burst into juicy little bursts that balance the onion and pepper.
The chutney reduces down to a concentrated jammy sauce. Port or cassis adds sweet depth, sherry vinegar brings bright acidity, and the reserved marinade carries the curry-wine notes through from the lamb itself. Finishing with fresh mint ties it back to traditional lamb pairings.
Mesquite or charcoal is called for specifically because the smoke character pairs beautifully with the curry-marinated lamb. Gas grilling works but loses some of the depth.
Chef Tips
- Use a meat thermometer for the lamb. Pull at 130°F (54°C) for medium-rare, which is perfect for leg of lamb.
- Rest the lamb 10 to 15 minutes tented in foil before slicing across the grain. Resting keeps juices from running out when sliced.
- Make the chutney ahead. It holds in the fridge for 3 days and the flavor actually improves overnight.
Variations
Ingredients
Directions
FOR THE LAMB: In a large, sealable plastic bag, marinate the lamb in a mixture of the red wine, curry powder, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hours. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper.
FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes. Drain. In a large sauté pan, heat the oil over medium-high heat. Add the onions and bell peppers and sauté for 3 minutes, or until the onions are just beginning to soften. Add the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes. Stir in the mint and season to taste with salt and pepper. Keep warm Grill the lamb over a mesquite or charcoal fire for approximately 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.
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