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

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 45 min
  • Cook: 1 hr 45 min
  • Yield: 8 servings
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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


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


  1. 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.
  2. 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.
  3. Yield: 8 servings
  4. Mix all ingredients together in a small bowl.
  5. 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.
  6. 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.