Grilled Leg Of Lamb With Hot Red Pepper Relish Recipes

PEPPER-COATED BONELESS LEG OF LAMB

Steps:

• Untie lamb and unroll.
• With a mortar and pestle, crush the peppercorns together. Combine 1 tablespoon of this mixture (reserve the rest) with the rosemary, garlic, vinegar, wine, and soy sauce in a glass dish large enough to hold the lamb when untied. Place the lamb flat in the marinade and marinate overnight (or 2 days) , turning occasionally.
• Preheat oven to 350°F
• Remove the lamb from marinade and set marinade aside. Roll lamb up and retie with cotton kitchen string.
• Spread mustard all over the lamb and pat reserved peppercorns onto the meat, coating it completely.
• Coat a roasting pan (with a rack) with non-stick spray and place lamb on rack in pan.
• Roast until done, about 18 minutes per pound.
• Remove lamb to a cutting board to rest and place roasting pan on stove-top. Heat marinade in roasting pan, stirring to get brown bits from bottom of pan. Serve juices with lamb.
• (Can be left butterflied, and grilled on BBQ. Spread mustard on one side and pat peppercorns into mustard.).

HERB-CRUSTED GRILLED LAMB WITH APRICOT RELISH

Steps:

• Prepare lamb:
• Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
• Make relish:
• Stir together all relish ingredients and season with pepper.
• To cook lamb using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
• To cook lamb using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
• Serve lamb:
• Thinly slice lamb across the grain and serve with relish.

GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH

Steps:

• Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
• In a food processor, purée 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.
• Prepare grill.
• 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.
• Serve lamb, thinly sliced across the grain, with 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.
• Serve relish chilled or at room temperature.

GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH

Steps:

• Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
• In a food processor, purée 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.
• Prepare grill.
• 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.
• Serve lamb, thinly sliced across the grain, with relish.
• 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.
• Serve relish chilled or at room temperature.