Grilled Leg of Lamb with Currant-Bell Pepper Chutney

• 1/2 each leg of lamb
• 1 1/2 cups red wine dry
• 1 tablespoon curry powder
• 1 tablespoon rosemary leaves crushed
• 1/2 tablespoon rosemary leaves dried
• 1 tablespoon thyme fresh, chopped, or 1/2 tablespoon dried thyme
• 2 each garlic cloves minced
• 18 teaspoon red pepper flakes
• 1 x kosher salt
• 1 x black pepper freshly ground
• 1/2 cup currants
• 2 tablespoons olive oil
• 1 cup onions chopped
• 1 1/2 cups sweet red bell peppers chopped
• 1 cup chicken broth
• 1/4 cup port wine or cassis
• 1 1/2 tablespoons sherry vinegar
• 1 tablespoon mint leaves fresh, chopped
• 1 x salt and black pepper

1. 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.
2. Remove the lamb from the marinade and reserve marinade for use in the chutney.
3. Pat the lamb dry and season with salt and pepper.
4. FOR THE CHUTNEY: Cover the currants in warm water for 30 minutes.
5. Drain.
6. In a large saute pan, heat the oil over medium-high heat.
7. Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften.
8. Add the chicken stock, port, vinegar, and reserved marinade.
9. Reduce over moderately high heat until most of the liquid is evaporated, about 10 to 15 minutes.
10. Stir in the mint and season to taste with salt and pepper.
11. 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.
12. Carve into thin slices and top with chutney.

lamb, red wine, curry powder, rosemary, rosemary, thyme, garlic, red pepper, kosher salt, black pepper, currants, olive oil, onions, sweet red bell peppers, chicken broth, port wine, sherry vinegar, mint leaves fresh, salt

Taken from recipeland.com/recipe/v/grilled-leg-of-lamb-currant-bel-45873 (may not work)