Instructions: In a large, sealable plastic bag, marinate the lamb in a mixture of the red wine, curry powder, rosemary, thyme, garlic, and chile flakes in the refrigerator for 3 to 4 hours. Remove the lamb from the marinade and reserve marinade for use in the chutney. Pat the lamb dry and season with salt and pepper.

Cover the currants in warm water for 30 minutes. Drain.

In a large saute pan, heat the oil over medium-high heat. Add the onions and bell peppers and saute for 3 minutes, or until the onions are just beginning to soften. Add the chicken stock, port, vinegar, and reserved marinade. Reduce over moderately-high heat until most of the liquid is evaporated, about 10 to 15 minutes. Stir in the mint and season to taste with salt and pepper. Keep warm.

Grill the lamb over a mesquite or charcoal fire for approximately 8 to 10 minutes per side, or until the lamb is medium-rare and juicy inside. Carve into thin slices and top with chutney.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.