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Ingredientes
- A, (7- to 8-lb.) leg of lamb, trimmed of excess fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
- 2 x Onions, minced
- 6 lrg Garlic cloves, minced
- 3/4 c. Red wine vinegar
- 1/2 c. Honey
- 1/3 c. Worcestershire sauce Warm red pepper relish Warm RED PEPPER RELISH
- 2 lb Red bell peppers, minced fine (about 4 c.)
- 2 x Onions, minced (about 2 c.)
- 2 c. Cider vinegar
- 3/4 c. Sugar
- 2 tsp Mustard seeds
- 2 tsp Salt
- 1 tsp Crushed dry warm red pepper flakes
Direcciones
- Cut lamb into 2 pcs where there is a natural separation in meat and put each piece into a large sealable plastic bag.
- In a food processor, puree all other ingredients (except relish) till smooth and divide marinade proportionately between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or possibly twice, at least 8 hrs or possibly overnight.
- Prepare grill.
- Throw away marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 min on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 min.
- Serve lamb, thinly sliced across the grain, with relish.
- In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or possibly till reduced to about 3 c.. Relish may be made 1 month ahead and chilled, covered.
- Serve relish chilled or possibly at room temperature.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2229g | |
| Calories 1722 | |
| Calories from Fat 39 | 2% |
| Total Fat 4.53g | 6% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5640mg | 235% |
| Potassium 3442mg | 98% |
| Total Carbs 396.71g | 106% |
| Dietary Fiber 23.7g | 79% |
| Sugars 348.75g | 233% |
| Protein 13.97g | 22% |
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