Rotisserie Lamb Tacos With Apricot Chipotle Baste Recipes

Steps:

• 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.
• 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.
• Combine all ingredients in a bowl and let sit at room temperature for 30 minutes before serving.
• 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.

Steps:

• Open leg of lamb to expose the"boned" side.
• Dry leg with paper towel.
• Brush entire leg with olive oil.
• Rub Cavender's® into entire surface of leg.
• Rub garlic into the exposed surface of the boneless leg.
• Strip rosemary sprigs and spread leaves along exposed surface of boneless leg.
• Layer exposed half with feta cheese.
• Pat cheese into surface of the leg.
• Sprinkle with lemon juice.
• Roll leg like a jelly roll and tie with cooking string.
• Sprinkle any remaining Cavender's over the leg.
• Put on a rotisserie and cook until meat reaches 135 degrees, or about 75 minutes. (Or roast at 350 degrees until temp is 135 and let rest 15 minutes.).
• Let rest for 15 minutes.
• Serve with whatever you like. A nice risotto works well, as well as fresh steamed veggies.
• Juices make a wonderful gravy.