Recipe courtesy of Bobby Flay
Episode: Leg of Lamb
Total:
1 hr 28 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
1 hr 28 min
Active:
40 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Grilled Nectarine-Mint Chutney:
Skewered Lamb Curry with Grilled Pita:

Directions

Watch how to make this recipe.

For the chutney:

Heat the grill to high.

Brush the nectarines with oil and season with salt and pepper. Grill, cut side down until lightly golden brown, about 3 minutes. Turn the nectarines over and grill until just cooked through, about 2 minutes longer. Remove from the grill and coarsely chop.

Heat 2 tablespoons of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the chile, garlic, ginger and mustard seeds and cook for 1 minute. Add the vinegar and sugar and cook until the sugar dissolves and the mixture thickens slightly. Stir in the nectarines and cook for 1 minute, season with salt and pepper. Transfer to a bowl, cool, and stir in the raisins, coconut and mint. Let cool to room temperature before serving.

For the skewers:

Heat the grill to high. Combine the coriander, cumin, mustard seeds and black peppercorns in a small skillet on the grates of the grill and grill until lightly toasted, about 1 1/2 minutes, stirring a few times; transfer to a coffee grinder and process until finely ground and place in a bowl. Add the ancho, turmeric, garlic, ginger, 1/4 cup canola oil and vinegar and whisk until it forms a paste. If the mixture is too dry, add a few tablespoons of water to loosen it to a paste.

Place lamb in a large bowl, add the curry paste and toss to coat each piece of lamb. You can grill immediately or cover and refrigerate for up to 4 hours to allow the flavors to intensify.

Skewer 2 pieces of lamb onto 2 skewers so that the meat lays flat on the grill. Season both sides of the lamb with salt and grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, 2 to 3 minutes per side. Drizzle with olive oil and serve with pita bread and chutney.

IDEAS YOU'LL LOVE

Rack of Lamb

Recipe courtesy of Ina Garten

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Naan: Indian Oven-Baked Flat Bread

Recipe courtesy of Aarti Sequeira

Grilled Lamb Chops with Mustard Barbecue Sauce

Recipe courtesy of Bobby Flay

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Southern Indian Lamb Curry

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.