Photo: Petrina Tinslay
Leg of lamb, scented with spices and stuffed with onion and garlic confits before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
Servings: Serves 4–6
Ingredients
Lamb:
- 1 (3- to 4-pound) boneless butterflied leg of lamb
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground pepper
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- 1 Tbsp. dried mint
- 1/2 cup onion confit | Get the recipe!
- 5 cloves garlic confit , mashed | Get the recipe!
- 2 Tbsp. olive oil
Chutney:
- 1 1/2 cups red or white pearl onions
- 2 Tbsp. olive oil
- 1 clove garlic , minced
- 2 Tbsp. grated fresh ginger
- 1/4 to 1/2 tsp. red pepper flakes
- 1/2 cup honey
- 3 Tbsp. sherry vinegar
- 2 purple plums , pitted and chopped
- 2 Tbsp. chopped fresh cilantro
- 1 tsp. kosher salt
Directions
Note: This recipe uses the onion confit and garlic confit; you may substitute 1/2 cup sautéed sliced onions and 3 minced cloves of garlic.
Place lamb fat side down on a baking sheet. Combine salt, pepper, cumin, coriander, and mint in a bowl. Sprinkle half on lamb, and spread onion and garlic confits on top. Roll up lamb lengthwise like a jelly roll; maintain its shape by tying with kitchen string every 1 1/2 inches. Rub outside with oil and sprinkle rest of spice mix on top. Let sit at room temperature for 1 hour before grilling.
Preheat grill to medium-high and pile all coals on one side. Place lamb above coals, and sear each side 3 to 4 minutes until browned and slightly charred.
Move lamb to other side of grill and put lid on with vents open. Cook about 1 hour and 15 minutes, flipping every 15 minutes. When almost done, place a thermometer in the thickest part; it should be 130° for medium rare. Remove lamb from grill and let sit 20 minutes before slicing.
Meanwhile, make chutney by boiling 3 cups of water in a medium saucepan. Add onions and boil 1 minute, then strain. When cool enough to handle, peel onions; if some are much larger than others, cut them in half lengthwise.
In a large sauté pan, heat oil over medium heat. Add onions and sauté, stirring often, until slightly soft, 7 to 10 minutes. Add garlic, ginger, and red pepper; stir for 30 seconds. Add honey and vinegar, then bring to a boil. Reduce heat to low and gently stir in plums; simmer until thickened, about 5 minutes. Sprinkle with cilantro and salt. Remove from heat; cool in pan.
When lamb is ready to be served, remove strings, cut into thick slices, and serve with chutney on the side.
Place lamb fat side down on a baking sheet. Combine salt, pepper, cumin, coriander, and mint in a bowl. Sprinkle half on lamb, and spread onion and garlic confits on top. Roll up lamb lengthwise like a jelly roll; maintain its shape by tying with kitchen string every 1 1/2 inches. Rub outside with oil and sprinkle rest of spice mix on top. Let sit at room temperature for 1 hour before grilling.
Preheat grill to medium-high and pile all coals on one side. Place lamb above coals, and sear each side 3 to 4 minutes until browned and slightly charred.
Move lamb to other side of grill and put lid on with vents open. Cook about 1 hour and 15 minutes, flipping every 15 minutes. When almost done, place a thermometer in the thickest part; it should be 130° for medium rare. Remove lamb from grill and let sit 20 minutes before slicing.
Meanwhile, make chutney by boiling 3 cups of water in a medium saucepan. Add onions and boil 1 minute, then strain. When cool enough to handle, peel onions; if some are much larger than others, cut them in half lengthwise.
In a large sauté pan, heat oil over medium heat. Add onions and sauté, stirring often, until slightly soft, 7 to 10 minutes. Add garlic, ginger, and red pepper; stir for 30 seconds. Add honey and vinegar, then bring to a boil. Reduce heat to low and gently stir in plums; simmer until thickened, about 5 minutes. Sprinkle with cilantro and salt. Remove from heat; cool in pan.
When lamb is ready to be served, remove strings, cut into thick slices, and serve with chutney on the side.
From the April 2010 issue of O, The Oprah Magazine
