Recipe - Grilled Leg Of Lamb With Currant-Bell Pepper Chutney

2 tablespoon Red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoon Red pepper flakes
1 Shallot; minced
1 tablespoon Chopped garlic
Freshly ground black pepper
to taste
2 teaspoon Salt
One fourth cup Olive oil
5 One half pound leg of lamb;
trimmed boned and
butterflied

In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red
pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil.
Trim as much remaining fat as possible from lamb and in a shallow dish
spread oil mixture over both sides of it.

Prepare grill or heat grill pan over medium heat. Bring lamb to room
temperature and grill on an oiled rack set 5 to 6 inches over glowing coals
10 to 12 minutes on each side, or until meat thermometer registers 140
degrees, for medium rare meat. Alternatively, lamb can be grilled on a
grill pan for about the same amount of time per side. Transfer lamb to a
cutting board and let stand 10 minutes. Serve lamb thinly cut or sliced up across the
grain, with relish.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8933 Posted to MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997