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Moroccan Spice Rubbed Leg Of Lamb With Apricot Chutney

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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.

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