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Grilled Apricot-stuffed Leg of Lamb

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Grilled Apricot-stuffed Leg of Lamb

Ingredients

1 boneless leg of lamb (4-5 pounds), sauteed in oil and stripped of excess fat
1 tablespoon coarse kosher salt, divided
½ cup plus 3 tbsp olive oil, divided
2 small onions, coarsely chopped (about 2 1/2 cups)
5 garlic cloves, finely chopped
2 tablespoons ras al-hanout (see notes)
1 ¼ to 1 3/4 cups dried apricot halves, preferably blenheim

To make

Dried apricots swell and soften thanks to the juice of roasted lamb, seasoned with Moroccan spices. Ras el Hanout is a Moroccan spice blend that can be purchased at upscale grocery stores or in Middle Eastern markets. You can make your own mixture if you want: whisk together 1 tsp of ground cardamom, coriander, ginger, and turmeric; 1/2 tsp of each freshly ground black pepper, cinnamon, nutmeg, and saffron (optional); and 1/4 tsp of each ground allspice, cloves, and nutmeg.
Unwrap the lamb, wash it and dry it. Make deep incisions 1/2 inch thick, about 1 inch apart, on both sides of the lamb. Season everything with 1 1/2 teaspoons of salt. Place in a baking dish large enough for the meat to fit unfolded.Pour 1/2 cup water and 1/2 cup olive oil into a blender; add the onion, garlic, ras el hanout and the remaining 1 1/2 tsp salt. Whisk to make a loose paste and pour over the lamb. Cover and refrigerate for at least 6 hours or 1 day. Allow the lamb to cool to room temperature, about 45 minutes, before grilling.Prepare the gas grill for indirect heating: turn on all the burners to maximum and close the lid. When the temperature reaches 325-350 °, turn off one of the burners, creating an indirect heating zone, and adjust the burners to maintain the temperature. Or preheat the oven to 325 degrees.Remove the lamb from the marinade and place the apricot halves in a single layer on top of the meat, leaving about 1/2 inch of rim on all sides. Roll the meat jelly into a roll and tie it tightly with kitchen twine. Trim the ends of the twine. Rub the lamb with the remaining olive oil. If you are grilling, brush the grill well with paper towels soaked in oil.Bake the lamb on an indirect grill or in the oven, placing it on a V-shaped rack in a large baking dish. Cook the meat, turning once in the middle, until the instant-read thermometer shows 140 ° for medium roast, 1 1/2 to 2 1/2 hours. Let the lamb rest, covered with foil, for 15-20 minutes. Slice and serve.Note: A nutritional analysis is provided for each serving.
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  Published: 11/20/2023 7:53 PM

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