Ingredients Jump to Instructions ↓

  1. 1/4 cup Hungarian paprika

  2. 1 tablespoon ground cumin

  3. 1 tablespoon ground cinnamon

  4. 2 teaspoons ground coriander

  5. 4 cloves garlic, smashed to a paste

  6. 1 teaspoon kosher salt

  7. 1 teaspoon freshly ground black pepper

  8. 1 boneless leg of lamb (7 pounds) Spice rub

  9. 1/4 cup olive oil Salt and freshly ground pepper

  10. 2 tablespoons olive oil

  11. 1 large yellow onion, finely sliced

  12. 2 cloves garlic, finely chopped

  13. 1 tablespoon finely chopped fresh ginger

  14. 1 jalapeno, finely chopped

  15. 2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped

  16. 2 tablespoons light brown sugar

  17. 1 cup cider vinegar

  18. 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Mix all ingredients together in a small bowl. Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing. 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.


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