Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney

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Spice Rub:

1/4 cup Hungarian paprika

2 tablespoons light brown sugar

1 tablespoon ground cumin

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground coriander

4 cloves garlic, smashed to a paste

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Lamb:

1 boneless leg of lamb (7 pounds)

Spice rub

1/4 cup olive oil

Salt and freshly ground pepper

Apricot Chutney:

2 tablespoons olive oil

1 large yellow onions, 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

3 tablespoons light brown sugar

1 cup cider vinegar

1/4 cup coarsely chopped cilantro

Salt and freshly ground pepper