Roasted Leg of Lamb w/Sun Dried Tomato Chutney

For the Lamb:
6 garlic cloves, diced
2 tablespoons chopped fresh rosemary
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) leg of lamb

Combine diced garlic, chopped rosemary, fennel seeds, salt, and freshly cracked black pepper in small bowl. Mix til it forms a paste. then Mmx in evoo. Rub paste over both sides of lamb. Place lamb in glass baking dish; cover refrigerate overnight. Let lamb sit at room temperature an hour before grilling.

For SunDried Tomato Chutney
12 garlic cloves
1 (2-inch) piece fresh ginger, peeled& chopped
1 1/4 cups redwine vinegar
3 tablespoons evoo
6 fenugreek seeds*
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 pounds tomatoes, peeled, seeded, & chopped
3/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne


Purée garlic, ginger, and 1/2 cup vinegar in a blender.
Heat oil in a 2- to 3-quart heavy saucepan over moderately high heat until hot but not smoking ,stir in fenugreek, cumin, fennel. Add garlic mixture, then cook over moderate heat, stirring, 1 minute. Add tomatoes (with juice), remaining 3/4 cup vinegar, sugar, salt, and cayenne and bring to a boil.
Reduce heat and simmer chutney, uncovered, stirring occasionally, until thickened, 1 1/2 to 2 hours (lower heat as necessary).
When done transfer chutney to a bowl. Cool, uncovered, then chill, covered, at least 1 week to allow flavors to develop.


Serve over Gilled Lamb w/Roasted Spring Veggies