Ingredients Jump to Instructions ↓

  1. 1/2 leg of lamb (approx. 4lbs.)* -- *see notes

  2. --Marinade-- 1 1/2 Cups dry red wine

  3. 1 Tablespoon high-quality curry powder

  4. 1 Tablespoon crushed rosemary <<OR>>

  5. 1/2 Tablespoon dried rosemary

  6. 1 Tablespoon fresh thyme <<OR>> -- chopped

  7. 1/2 Tablespoon dried thyme

  8. 2 garlic cloves -- minced

  9. 1/8 teaspoon red chile flakes

  10. Kosher salt freshly ground black pepper --Currant-Bell Pepper Chutney-- 1/2 cup currants

  11. 2 tablespoons olive oil

  12. 1 cup onions -- chopped

  13. 1 1/2 cups red bell pepper -- chopped

  14. 1 cup chicken stock

  15. 1/4 cup port or cassis

  16. 1 1/2 tablespoons sherry vinegar

  17. Reserved marinade 1 tablespoon fresh mint -- chopped

  18. Salt and freshly ground black pepper

  19. 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.

  20. 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

  21. 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.

Instructions Jump to Ingredients ↑

  1. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved


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