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Ingredientes
- 1/4 c. Hungarian paprika
- 2 Tbsp. light brown sugar
- 1 Tbsp. grnd cumin
- 1 Tbsp. grnd cinnamon
- 2 tsp grnd coriander
- 4 x garlic cloves smashed to a paste
- 1 tsp kosher salt
- 1 tsp freshly-grnd black pepper
- 1 x boneless leg of lamb - (7 lbs)
- 1/4 c. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 1 lrg yellow onion finely sliced
- 2 x garlic cloves finely minced
- 1 Tbsp. finely minced fresh ginger
- 1 x jalapeno finely minced
- 2 c. apricots soaked in warm water
- Â Â for 30 min, liquid removed, coarsely minced
- 2 Tbsp. light brown sugar
- 1 c. cider vinegar
- 1/4 c. coarsely-minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Spice Rub: Mix all ingredients together in a small bowl.
- Lamb: Rub lamb completely with spice rub. On a warm grill sear lamb on all sides for 4 to 5 min. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 1 1/2 hrs for medium-rare. Remove from rotisserie and let rest for 10 min before slicing.
- Apricot Chutney: Preheat grill or possibly side burner. Heat oil in a medium saucepan over medium-high heat. Add in onions and cook till soft and lightly golden brown, approximately 6 to 7 min. Add in garlic and ginger and jalapeno and cook for 2 min. Add in apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 min, stirring occasionally. Add in cilantro and season with salt and pepper to taste. Serve at room temperature.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 166 | |
| Calories from Fat 97 | 58% |
| Total Fat 11.01g | 14% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 298mg | 12% |
| Potassium 267mg | 8% |
| Total Carbs 16.76g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 11.32g | 8% |
| Protein 1.59g | 3% |
