Ingredients
1 boneless butterflied leg of lamb
2 tbsp. kosher salt
1 tbsp. Pepper
1 tbsp. ground cumin
2 tsp. ground coriander
1 tbsp. dried mint
1/2 c. sautéed sliced onions
3 clove garlic
2 tbsp. olive oil
1 1/2 c. red or white pearl onions
2 tbsp. olive oil
1 clove garlic
2 tbsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 c. honey
3 tbsp. sherry vinegar
2 purple plums
2 tbsp. chopped fresh cilantro
1 tsp. kosher salt
Preparation
Step 1Place lamb fat side down on a baking sheet. Combine salt, pepper, cumin, coriander, and mint in a bowl. Sprinkle half on lamb, and spread sautéed onions and garlic 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.Step 2Preheat 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.Step 3Move 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 degrees for medium rare. Remove lamb from grill and let sit 20 minutes before slicing.Step 4Meanwhile, 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.Step 5In 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.Step 6When lamb is ready to be served, remove strings, cut into thick slices, and serve with chutney on the side.
