Tuscan Lamb With Red-pepper Relish

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 1/2 lbs red bell peppers (about 3 large)
• 2 tablespoons capers, drained
• 1 tablespoon olive oil
• 4 anchovies, chopped
• 2 teaspoons grated orange peel
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon dry crushed red pepper
• salt and pepper
• 1/2 cup fresh rosemary
• 1/3 cup olive oil
• 6 large garlic cloves
• 1 orange, rind of, removed in strips with vegetable peeler
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 1/2 lbs lamb rib roast

Recipe

• 1 for red-pepper relish: char peppers over flame or barbecue grill until blackened on all sides. enclose in paper bag for 10 minutes. peel and seed peppers and chop coarsely. transfer peppers to bowl.
• 2 mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
• 3 let stand at least one hour (can be prepared 1 day aheadand refrigerated).
• 4 for lamb: combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth (or blend in a mortar and pestle). spread rosemary puree evenly over lamb. let stand while preparing barbecue fire. (lamb also can be prepared 1 day ahead, covered and chilled. bring to room temperature before continuing.).
• 5 prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
• 6 place lamb bone side down on grate away from heat. cover with lid, positioning open top vent of lid directly over lamb. grill lamb 1 hour, then turn it with tongs. cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.
• 7 transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
• 8 serve with pepper relish.