SMOKED ROASTED LEG w/SWEET & HOT APRICOTS

By BobD

Ingredients

• 6-8 SERVINGS
• SMOKE-ROASTED OREGANO-RUBBED LEG OF LAMB WITH SWEET AND HOT APRICOTS
• FOR LAMB
• 1/4 cup olive oil
• 1/4 cup coarsely chopped oregano
• 3 tablespoons minced garlic
• 2 tablespoons minced lemon zest
• 2 tablespoons fennel seeds
• 1 bone-in leg of lamb (6 to 8 lb), trimmed of all but 1/4 inch fat
• Kosher salt to taste
• FOR APRICOTS
• 2 tablespoons olive oil
• 1 medium red onion, finely chopped
• 1 tablespoon minced peeled ginger
• 1 teaspoon hot red-pepper flakes
• 2 teaspoons ground coriander
• 1 cup dried California (Pacific) apricots, cut into strips
• 1/2 cup red-wine vinegar
• 1/4 cup water
• 2 tablespoons packed brown sugar
• Kosher salt to taste
• EQUIPMENT: a charcoal kettle grill (22 1/2-inch or larger); a mortar and pestle

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

ROAST LAMB:
Prepare grill for indirect cooking(about 60 briquettes).

Mash together oil, oregano, garlic, zest, and fennel seeds with mortar and pestle to make a loose paste.

Pat lamb dry and season generously with kosher salt and pepper.

Cut 8 to 10 slits about 2 inches deep in meat with a paring knife. Push herb paste into slits and rub any remaining paste over surface of meat.

When flames have all died down and coals are covered in white ash, place lamb on side of grill away from coals.

Put lid on grill with vents open one quarter of the way. Roast, adding a handful of new charcoal about every 30 minutes, until lamb is done the way you like it, 1 1/2 to 2 1/4 hours for medium-rare. To check for doneness, insert an instant-read thermometer into thickest part of leg (without touching bone): 120F is rare; 126F is medium-rare; 134F is medium; 150F is medium-well; and 160F is well-done. (We like to pull the roast at 126F.)

Transfer lamb to a carving board and loosely cover with foil. Let stand 10 to 15 minutes before carving.

PREPARE APRICOTS WHILE LAMB ROASTS:

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then saute onion until transparent, 5 to 7 minutes.

Add ginger, red-pepper flakes, and coriander and saute until fragrant, about 1 minute.

Add apricots, vinegar, water, and brown sugar and simmer gently, uncovered, until apricots are tender, about 5 minutes.

Remove from heat and season with kosher salt and pepper.

Serve with lamb.

COOKS NOTE: Apricots can be made 2 days ahead and chilled. Bring to room temperature before serving.