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Far Eastern Barbecued Lamb

bbq, lamb

2 3/4 pounds boneless butterflied leg of lamb; well trimmed
1 cup mango chutney
1/2 cup iemon juice
1/3 cup ketchup
1 tablespoon Worcestershire sauce
6 peach or nectarine halves
fresh parsley

Make several slashes in thickest part of meat and place in shallow glass baking dish. In food processor or blender, process chutney, lemon juice, ketchup and Worcestershire sauce until smooth. Pour half of the mixture over lamb and turn to coat well. Refrigerate remainder in covered container. Cover lamb and refrigerate anywhere from 4 to 24 hours, turning occasionally. Let stand at room temperature 45 minutes before grilling. Reserving marinade, place lamb flat on oiled grill, 6 inches from medium-hot coals or on medium-high setting, cook 15 to 20 minutes per side, turning once and basting often with marinade, until internal temperature of lamb is 140°F for rare meat, or until desired doneness. Transfer to serving plate; cover loosely with foil and let stand for 10 minutes. Meanwhile, heat refrigerated marinade in small pan on edge of grill. Grill peaches for 5 minutes or until heated through. Carve lamb across grain in thin diagonal slices. Garnish with parsley and peaches; pass sauce separately. Serve with an easy rice salad or couscous made with chicken stock and dressed up with a few currants. Toss shredded zucchini and radishes for a quick slaw or make a cucumber-red onion salad dressed with lime juice. 440 calories 36 g protein 17 g fat 36 g carbohydrates an excellent source of iron.

Contributor: Canadian Living - July,1989

Yield: 4 to 6 servings

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