GRILLED LEG OF LAMB WITH HOT RED PEPPER RELISH

For cooking convenience, purchase a leg of lamb equipped with Volk's Pop-Up^® Timer.
Servings: 8

Ingredients

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

Hot Red Pepper Relish

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

Preparation

1. Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.
2. In a food processor, puree all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags.
3. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.
4. Prepare grill.
5. Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare.
6. Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb, thinly sliced across the grain, with relish.
7. In a heavy saucepan, stir together relish ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.
8. Serve relish chilled or at room temperature.