1/2 leg of lamb (approx. 4lbs.)* — *see notes
–Marinade– 1 1/2 Cups dry red wine
1 Tablespoon high-quality curry powder
1 Tablespoon crushed rosemary <<OR>>
1/2 Tablespoon dried rosemary
1 Tablespoon fresh thyme <<OR>> — chopped
1/2 Tablespoon dried thyme
2 garlic cloves — minced
1/8 teaspoon red chile flakes
Kosher salt freshly ground black pepper –Currant-Bell Pepper Chutney– 1/2 cup currants
2 tablespoons olive oil
1 cup onions — chopped
1 1/2 cups red bell pepper — chopped
1 cup chicken stock
1/4 cup port or cassis
1 1/2 tablespoons sherry vinegar
Reserved marinade 1 tablespoon fresh mint — chopped
Salt and freshly ground black pepper
=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.
FOR THE CHUTNEY: Cover the currants in warm water for 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= warm
Grill the lamb over a mesquite or charcoal fire for approximately 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.
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