Ingredients
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 1 boneless leg of lamb, about 7 pounds
- Apricot-Chipotle Baste, recipe follows
- 1 pound goat cheese, crumbled
- 1/2 pound shredded romaine lettuce
- Salsa Cruda, recipe follows
- 16 (6-inch) flour tortillas
Directions
Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
Apricot-Chipotle Baste:
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 cups red wine vinegar
3 cups sugar
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
2 tablespoons chipotle pepper puree
Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.
Salsa Cruda:
6 large tomatoes, diced
1/2 large red onion, diced
3 cloves garlic, chopped
1 jalapeno, diced
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
1/4 cup cilantro leaves, chopped
1 lime, juiced
Salt and freshly ground black pepper
1/4 cup olive oil
Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
Yield: 8 servings
Charred Corn Guacamole
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.
Combine all ingredients in a bowl and season with salt and pepper.
Yield: 8 servings



















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By mscampie
Lavista, NE
on August 10, 2009
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First, This recipe makes a LOT. I used a 4 lb lamb and that was 2x too much or more for 7 adults. I also have a whole vat of baste left over. I didn't think the baste was great, i would have probably preferred just an apricot jam instead and would have been easier to make. overall, the dish was pretty good (if you put all the ingredients together in the taco, but not as excellent as i had hoped from the reviews. I won't be making the lamb/baste again.
By mandy_401408
San Jose, CA
on February 22, 2009
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The apricot-Chipotle baste is the best ever. It makes your mouth water while it is cooking and then you crave it more and more as you are eating it for the sweet of the apricots, the acid of the vinegar and the spice of the chipotles. It is also great on pork. Try it. It Rocks.
By sfstmboat_9803778
Los Alamos, NM
on February 21, 2008
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cooked this for christmas party of friends and they could not stop raving about it
Read all 11 reviews