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

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 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

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