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1
Unfold lamb, rinse, and pat dry. Slash 1/2-in.-deep cuts about 1 in. apart all over both sides of lamb. Season all over with 1 1/2 tsp. salt. Put in a baking dish just large enough to hold meat when unfolded.
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2
Pour 1/2 cup water and 1/2 cup olive oil into a blender; add onions, garlic, ras el hanout, and remaining 1 1/2 tsp. salt. Pulse to blend into a loose paste and pour over lamb. Cover and refrigerate at least 6 hours or up to 1 day. Let lamb come to room temperature before grilling, about 45 minutes.
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3
Prepare a gas grill for indirect heat: Turn all burners to high and close lid. When temperature reaches 325u00b0 to 350u00b0, turn off one of the burners, creating an indirect heat area, and adjust burners to maintain temperature. Or preheat oven to 325u00b0.
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4
Wipe marinade off lamb and arrange apricot halves in a single layer over meat, leaving about a 1/2-in. border on all sides. Roll up meat jelly-roll style and tie tightly with kitchen twine. Trim off ends of twine. Rub lamb with remaining olive oil. If cooking on grill, oil grill well with oil-soaked paper towels.
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5
Grill lamb over indirect heat area or roast in oven, set in a V-rack in a large roasting pan. Cook meat, turning over once halfway through, until an instant-read thermometer registers 140u00b0 for medium-rare, 1 1/2 to 2 1/2 hours. Let lamb rest, covered with foil, 15 to 20 minutes. Slice and serve.
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6
Note: Nutritional analysis is per serving.
