Preheat grill to medium-high. Brush the leg of lamb with oil, season with salt and pepper and place directly on the grill to brown on all sides, about 5 minutes each side. Remove leg and attach to rotisserie rod. Let the lamb cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness. During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze and let rest for 20 minutes.
Slice the lamb across the grain into 1/4-inch thick slices. Serve folded in warm tortillas with shredded romaine, goat's cheese, charred corn guacamole and tomato salsa.
Apricot-Chipotle Baste:
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
4 cups red wine vinegar
3 cups sugar
1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped
2 tablespoons chipotle pepper puree
Preheat grill or use side-burners of grill. In a saucepan combine oil, onion, garlic, vinegar and sugar. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes.
Transfer mixture to a food processor and add chipotles. Puree until smooth. Return to pot. Use to baste rotisserie leg of lamb.
Salsa Cruda:
6 large tomatoes, diced
1/2 large red onion, diced
3 cloves garlic, chopped
1 jalapeno, diced
1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano)
1/4 cup cilantro leaves, chopped
1 lime, juiced
Salt and freshly ground black pepper
1/4 cup olive oil
Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
Yield: 8 servings
Charred Corn Guacamole
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.
Combine all ingredients in a bowl and season with salt and pepper.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1539 Kcal (6443 kJ)
Calories from fat	1001.35 Kcal
		% Daily Value*
Total Fat	111.26g	171%
Cholesterol	321.48mg	107%
Sodium	782.16mg	33%
Potassium	1288.41mg	27%
Total Carbs	37.82g	13%
Sugars	1.42g	6%
Dietary Fiber	2.49g	10%
Protein	91.09g	182%
Vitamin C	1.1mg	2%
Iron	11.3mg	63%
Calcium	589.3mg	59%

Amount Per 100 g
Calories	278.34 Kcal (1165 kJ)
Calories from fat	181.1 Kcal
		% Daily Value*
Total Fat	20.12g	171%
Cholesterol	58.14mg	107%
Sodium	141.46mg	33%
Potassium	233.02mg	27%
Total Carbs	6.84g	13%
Sugars	0.26g	6%
Dietary Fiber	0.45g	10%
Protein	16.47g	182%
Vitamin C	0.2mg	2%
Iron	2mg	63%
Calcium	106.6mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

39.6

Points
41

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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