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1
Preheat oven to 400F.
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2
Remove all visible fat from the lamb.
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3
In a small skillet, put cumin powder plus 2 teaspoons kosher salt.
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4
Heat over medium heat for 1 to 2 minutes, stirring frequently, until the aroma rises.
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5
Let cool.
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6
Place apricots in a bowl.
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7
Pour boiling water over apricots to cover.
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8
Let sit for 15 minutes to plump.
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9
Drain thoroughly.
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10
Open lamb and place on a work surface so that it remains flat.
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11
Sprinkle lamb with half the cumin-salt mixture and freshly ground black pepper.
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12
Place drained apricots in a long, overlapping row, lengthwise down the center of the lamb.
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13
Roll lamb tightly around the apricot filling.
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14
Using heavy string, tie the roast at 1-inch intervals.
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15
Rub roast with remaining cumin-salt mixture.
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16
Sprinkle with freshly ground black pepper.
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17
Coat a large shallow roasting pan with nonstick vegetable spray.
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18
Place roast in pan.
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19
Roast for 1 hour and 20 minutes, or until meat thermometer reads 135F for medium-rare.
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20
Remove roast from oven.
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21
Place on a large cutting board and let rest for 10 minutes.
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22
Meanwhile, in a small saucepan bring 2 cups water to a boil.
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23
Pour off almost all the fat from the roasting pan and pour in the boiling water,scraping up browned bits.
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24
Strain through a fine-mesh sieve into saucepan.
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25
Carve lamb into thick slices.
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26
Add any juices from board to saucepan.
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27
Heat briefly, adding salt and pepper to taste.
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28
Pour over lamb.
