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.

This recipe is part of our fresh spring dinner party menu.
Servings: Serves 4–6
  • 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
  • 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
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.


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