Spiced Rubbed Leg of Lamb with Apricot Chutney
Makes 8 Servings.

Spice Rub:
1/4 Cup Hungarian Paprika
2 Tbs. Light Brown Sugar
1 Tbs. Ground Cumin
1 Tbs. Ground Cinnamon
2 tsp. Ground Coriander
4 Cloves Garlic, smashed to a paste
1 tsp. Kosher Salt
1 tsp. Freshly Ground Black Pepper

METHOD:
Mix all ingredients together in a small bowl. Set aside until ready to use.

Lamb:
1 Boneless Leg of Lamb (7 pounds)
Spice Rub
1/4 Cup Olive Oil
Salt and Freshly Ground Pepper

METHOD:
Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on a greased rack, set inside a large roasting pan. Roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from oven and let rest for 10 minutes before slicing.

Apricot Chutney:
2 Tbs. Olive Oil
1 Large Yellow Onion, finely sliced
2 Cloves Garlic, finely chopped
1 Tbs. Fresh Ginger, finely chopped
1 Jalapeno, finely chopped
2 Cups Dried Apricots, soaked in hot water for 30 minutes, drained,
coarsely chopped
2 Tbs. Light Brown Sugar
1 Cup Cider Vinegar
1/4 Cup Coarsely Cilantro, chopped
Salt and Freshly Ground Pepper

METHOD:
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.