*  Exported from  MasterCook II  *
 
            Grilled Leg Of Lamb With Currant-Bell Pepper Chutney
 
 Recipe By     : COOKING RIGHT SHOW #CR9729
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                leg of lamb (approx. 4lbs.)* -- *see notes
                         --Marinade--
    1 1/2  Cups          dry red wine
    1      Tablespoon    high-quality curry powder
    1      Tablespoon    crushed rosemary <<OR>>
      1/2  Tablespoon    dried rosemary
    1      Tablespoon    fresh thyme <<OR>> -- chopped
      1/2  Tablespoon    dried thyme
    2                    garlic cloves -- minced
      1/8  teaspoon      red chile flakes
                         Kosher salt
                         freshly ground black pepper
                         --Currant-Bell Pepper Chutney--
      1/2  cup           currants
    2      tablespoons   olive oil
    1      cup           onions -- chopped
    1 1/2  cups          red bell pepper -- chopped
    1      cup           chicken stock
      1/4  cup           port or cassis
    1 1/2  tablespoons   sherry vinegar
                         Reserved marinade
    1      tablespoon    fresh mint -- chopped
                         Salt and freshly ground black pepper
 
  =20
 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 saute
 pan, heat the oil over medium-high heat. Add the onions and bell peppers and
 saute 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.
 
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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 NOTES : *boned and butterflied, excess fat trimmed