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Receta Moroccan Spice Rubbed Leg Of Lamb With Apricot Chutney
by Global Cookbook

Moroccan Spice Rubbed Leg Of Lamb With Apricot Chutney
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  Raciónes: 8

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
  •     Salt to taste
  •     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
  •     for 30 min, liquid removed, coarsely minced
  • 2 Tbsp. light brown sugar
  • 1 c. cider vinegar
  • 1/4 c. coarsely-minced cilantro
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Spice Rub: Mix all ingredients together in a small bowl.
  2. 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.
  3. 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.
  4. This recipe yields 8 servings.