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1
3 tablespoons olive oil
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2
1 Spanish onion, finely chopped
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3
4 cloves garlic, coarsely chopped
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4
2 teaspoons ground cumin
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5
2 teaspoons ground coriander
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6
1/2-inch piece fresh ginger, peeled and grated
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7
1 fresh Thai chile, seeded and chopped
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8
3/4 pound baby spinach leaves
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9
3 cans chickpeas, drained, rinsed and drained again
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10
4 plum tomatoes, finely chopped
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11
3 tablespoons extra virgin olive oil
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12
1/2 cup coarsely chopped flat-leaf parsley
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13
Salt and freshly ground pepper
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14
Heat olive oil in a medium pan on the grill over high heat.
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15
Add onions and cook until lightly golden brown.
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16
Add the garlic and cook for 1 minute.
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17
Add the spices, ginger and chile and cook for 1 minute.
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18
Add the spinach and cook until just wilted.
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19
Place the chickpeas in a large bowl.
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20
Add the onion/spinach mixture and mix until combined.
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21
Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
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22
Yield: 8 servings
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23
Mix all ingredients together in a small bowl.
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24
Rub lamb completely with spice rub.
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25
On a hot grill sear lamb on all sides for 4 to 5 minutes.
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26
Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare.
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27
Remove from rotisserie and let rest for 10 minutes before slicing.
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28
Preheat grill or side burner.
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29
Heat oil in a medium saucepan over medium-high heat.
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30
Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes.
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31
Add garlic and ginger and jalapeno and cook for 2 minutes.
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32
Add apricots, sugar and vinegar and bring to a boil.
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33
Reduce heat and simmer for 30 minutes, stirring occasionally.
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34
Add cilantro and season with salt and pepper to taste.
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35
Serve at room temperature.
