Grilled Leg Of Lamb With Olive Relish

Recipe Ingredients

2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Worcestershire sauce
2 teaspoons	10ml	Red pepper flakes
1		Shallot - minced
1 tablespoon	15ml	Chopped garlic
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Salt
1/4 cup	59ml	Olive oil
5 1/2 lbs	2497g / 88oz	Leg of lamb - (to 6 1/2 lbs) - trimmed, boned, and
		Butterflied (abt 3 1/2 to 4 1/2 lbs boned)
		Mixed Olive Relish - see * Note

Recipe Instructions

* Note: See the "Mixed Olive Relish" recipe which is included in this collection.

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 sliced across the grain, with Mixed Olive Relish.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8933)

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