Food Network: Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad

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Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad
Recipe Copyright 1999 by Bobby Flay. All rights reserved.

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 cloves garlic, smashed to a paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

Mix all ingredients together in a small bowl.

Ingredients
Lamb:
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper

Directions
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 11/2 hours for medium rare. Remove from
rotisserie and let rest for 10 minutes before slicing.

Ingredients
Apricot Chutney:
2 tablespoons olive oil
1 large yellow onion, finely sliced
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 jalapeno, finely chopped
2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely
chopped
2 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Directions
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 jalapeno 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.

Chickpeas, Tomato and Spinach Salad:
3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped

2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

Heat olive oil in a medium pan on the grill over high
heat. Add onions and cook until lightly golden brown. Add the garlic and cook
for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the
spinach and cook until just wilted.

Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until
combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to
taste.

Yield: 8 servings