Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 821
- Total Fat
- 56
- Saturated Fat
- 21
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 59
- Cholesterol
- 211
- Sodium
- 1197
- Total: 2 hr
- Prep: 15 min
- Cook: 1 hr 45 min
Ingredients
Spice Rub:
1/4 cup Hungarian paprika
2 tablespoons light brown sugar
1 tablespoon ground cumin
1 tablespoon ground cinnamon
2 teaspoons ground ginger
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 onions, 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
3 tablespoons light brown sugar
1 cup cider vinegar
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper
Directions
- Spice Rub: Mix all ingredients together in a small bowl;
- 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.
- 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.