Smoke-roasted Oregano-rubbed Leg Of Lamb With Sweet And Hot Apricots

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Ingredients

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

Description

Lamb Has Enough Intrinsic Flavor To Match Not Only The Smokiness That Results From Being Cooked Over A Smoldering Fire.

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