Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad

• 1/4 cup Hungarian paprika
• 2 tablespoons light brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 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 onion, 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
• 2 tablespoons light brown sugar
• 1 cup cider vinegar
• 1/4 cup coarsely chopped cilantro
• Salt and freshly ground pepper

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

paprika, light brown sugar, ground cumin, ground cinnamon, ground coriander, garlic, kosher salt, freshly ground black pepper, lamb, spice rub, olive oil, salt, olive oil, yellow onion, garlic, fresh ginger, water, light brown sugar, cider vinegar, cilantro, salt

Taken from www.foodnetwork.com/recipes/spiced-rubbed-leg-of-lamb-with-apricot-chutney-and-chickpea-tomato-spinach-salad-recipe.html (may not work)