Moroccan Spice Rubbed Leg Of Lamb With Apricot Chutney

By á-170456

Ingredients

• SPICE RUB:
• 1/4 cup Hungarian paprika
• 2 tablespoons light brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 2 teaspoons ground coriander
• 4 garlic cloves smashed to a paste
• 1 teaspoon kosher salt
• 1 teaspoon freshly-ground black pepper
• LAMB:
• 1 boneless leg of lamb - (7 lbs)
• 1/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• APRICOT CHUTNEY:
• 2 tablespoons olive oil
• 1 large yellow onion finely sliced
• 2 garlic cloves finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 jalapeño finely chopped
• 2 cups apricots soaked in hot water
• for 30 minutes, drained, coarsely chopped
• 2 tablespoons light brown sugar
• 1 cup cider vinegar
• 1/4 cup coarsely-chopped cilantro
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

Spice Rub: Mix all ingredients together in a small bowl.

Lamb: Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 1 1/2 hours for medium-rare. Remove from rotisserie and let rest for 10 minutes before slicing.

Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeño and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.

This recipe yields 8 servings.