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

Total Time:
2 hr 30 min
45 min
1 hr 45 min

8 servings

  • 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
  • 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

  • Mix all ingredients together in a small bowl.

  • 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.

  • 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.

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