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

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