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1
Preheat grill to medium-high.
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2
Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side.
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3
Remove leg and attach to rotisserie rod.
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4
Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness.
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5
During the last 20 minutes of grilling, begin basting with the glaze.
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6
Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
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7
Slice the lamb across the grain into 1/4-inch thick slices.
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8
Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
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9
2 tablespoons canola oil
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10
1 large red onion, coarsely chopped
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11
3 cloves garlic, coarsely chopped
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12
4 cups red wine vinegar
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13
3 cups sugar
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14
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
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15
2 tablespoons chipotle pepper puree
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16
Preheat grill or use side-burners of grill.
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17
In a saucepan combine oil, onion, garlic, vinegar and sugar.
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18
Cook until the sugar is dissolved and the vinegar is reduced by half.
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19
Add chopped apricots and cook for 10 minutes.
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20
Transfer mixture to a food processor and add chipotles.
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21
Puree until smooth.
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22
Return to pot.
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23
Use to baste rotisserie leg of lamb.
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24
6 large tomatoes, diced
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25
1/2 large red onion, diced
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26
3 cloves garlic, chopped
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27
1 jalapeno, diced
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28
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
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29
1/4 cup cilantro leaves, chopped
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30
1 lime, juiced
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31
Salt and freshly ground black pepper
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32
1/4 cup olive oil
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33
Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
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34
Charred Corn Guacamole
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35
2 ears corn
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36
2 tablespoons vegetable oil
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37
Salt and freshly ground pepper
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38
2 ripe avocados, peeled, pitted and diced
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39
1 serrano chile, finely chopped
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40
1 red onion finely diced
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41
1 lime, juiced
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42
1/4 cup chopped cilantro leaves
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43
Salt and freshly ground pepper
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44
Remove the outer husk from the corn and loosen the silks without removing.
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45
Dunk into water and place directly onto a hot grill for 15 minutes.
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46
Remove from grill.
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47
Remove remaining husks and silks and cut the kernels off of the cob.
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48
Combine all ingredients in a bowl and season with salt and pepper.
