Best Spiced Rubbed Leg Of Lamb With Apricot Chutney And Chickpea Tomato Spinach Salad Recipes

MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY

Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney image

Provided by Bobby Flay

Time 2h

Yield 8 servings

Number Of Ingredients 23

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

Steps:

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

APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB

Apricot- and Rosemary-Marinated Leg of Lamb image

Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h30m

Yield 8

Number Of Ingredients 9

Ingredients

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

Steps:

Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

Ingredients

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
Preheat the oven to 450 degrees F.
Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.