Ingredients
1/4
cup coarsely chopped fresh oregano
2
tbsp coarsely chopped fresh rosemary
2
(1-lb) lamb leg top roasts
3/4
lb fresh apricots (about 6), cut into 1/4-inch pieces
1
bottled roasted red pepper, rinsed, patted dry, and cut into 1/4-inch pieces (1/3 cup)
3
tbsp coarsely chopped fresh mint
2
tbsp fresh orange juice
2
tbsp extra-virgin olive oil
3/4
tsp dried hot red pepper flakes
Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
Directions
2.
Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
4.
Stir together all relish ingredients and season with pepper.
5.
To cook lamb using a charcoal grill:
6.
Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
7.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135°F for medium-rare, 12 to 15 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
8.
To cook lamb using a gas grill:
9.
Preheat all burners on high, covered, 10 minutes. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135°F for medium-rare, 15 to 20 minutes. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
11.
Thinly slice lamb across the grain and serve with relish.
13.
If you aren\'t able to grill outdoors, lamb can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then roasted in a shallow baking pan in middle of a preheated 450°F oven until thermometer registers 135°F, 15 to 20 minutes.
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