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
















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By healani1226_104...
Tucson, AZ
on June 01, 2008
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My husband is Greek and we were looking for a good lamb rotisserie recipe. This one is amazing!
By c1jarratt_1483772
Bellingham, WA
on January 02, 2006
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I drug out the Popeil Showtime Rotisserie - which I've used 3 times in 6 years. this was the best thing I've used it for. All the New Years Day Guests thought it was a fabulous recipe. I will definitely make it again....it will give me a good excuse to use that product I thought I just had to have! (Showtime BBQ
By shaulf_657509
dsfsdf, MO
on July 29, 2004
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Hit it one the first time. The Lamb was about an hour on my grill low-mid heat with the cover open and around 15 min with the lid closed to finish it. The salad was perfect - make sure that is the last thing you do - from the pan to the plate with the spinich.
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