Recipe courtesy of Bobby Flay

Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney

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  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
  • Yield: 8 servings
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Ingredients

Spice Rub:

Lamb:

Apricot Chutney:

Directions

  1. Spice Rub: Mix all ingredients together in a small bowl;
  2. Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
  3. Apricot Chutney: 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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