lamb recipe

LAMB & MARINADE (PUREE IN BLENDER AND SIT FOR 8-24 hours)

• a 7- to-8 pound leg of lamb, trimmed of excess fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
• 2 onions, chopped
• 6 large garlic cloves, chopped
• 3/4 cup red wine vinegar
• 1/2 cup honey
• 1/3 cup Worcestershire sauce

• Accompaniment: hot red pepper relish

HOT RED PEPPER RELISH

• 2 pounds red bell peppers, chopped fine (about 4 cups)
• 2 onions, chopped (about 2 cups)
• 2 cups cider vinegar
• 3/4 cup sugar
• 2 teaspoons mustard seeds
• 2 teaspoons salt
• 1 teaspoon crushed dried hot red pepper flakes

Read More http://www.epicurious.com/recipes/food/views/Grilled-Leg-of-Lamb-with-Hot-Red-Pepper-Relish-10128#ixzz12HPstoKU

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