Grilled Leg of Lamb with Pearl Onion and Plum Chutney
The Oprah Magazine
Leg of lamb, scented with spices and stuffed with onion
and garlic confits before being slow-roasted on the grill, is accompanied by
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to 4-pound) boneless
butterflied leg of lamb
2 tablespoon(s) kosher
1 tablespoon(s) pepper
1 tablespoon(s) ground
2 teaspoon(s) ground
1 tablespoon(s) dried
1/2 cup(s) sautéed
3 clove(s) garlic,
2 tablespoon(s) olive
1 1/2 cup(s) red
or white pearl onions
2 tablespoon(s) olive
1 clove(s) garlic,
2 tablespoon(s) grated
1/4 teaspoon(s) red
1/2 cup(s) honey
3 tablespoon(s) sherry
plums, pitted and chopped
2 tablespoon(s) chopped
1 teaspoon(s) kosher
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 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.
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 degrees 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.