Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney Recipe

Name: Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 boneless leg of lamb (7 pounds); Spice rub; 1/4 cup olive oil; Salt and freshly ground pepper; 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

Servings: persons

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
1 boneless leg of lamb (7 pounds)
Spice rub
1/4 cup olive oil
Salt and freshly ground pepper
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

1
Mix all ingredients together in a small bowl
2
Preheat grill to high and attach rotisserie.
3
Brush the lamb with oil, season with salt and rub completely with spice rub.
4
Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side.
5
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.
6
Preheat grill or side burner.
7
Heat oil in a medium saucepan over medium-high heat.
8
Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes.
9
Add garlic and ginger and jalapeno and cook for 2 minutes.
10
Add apricots, sugar and vinegar and bring to a boil.
11
Reduce heat and simmer for 30 minutes, stirring occasionally.
12
Add cilantro and season with salt and pepper to taste.
13
Serve at room temperature.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup Hungarian paprika, 2 tablespoons light brown sugar, 1 tablespoon ground cumin, 1 tablespoon ground cinnamon, and more.

Yes, Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney

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