Ingredients

1/4 cup coarsely chopped fresh oregano

2 tablespoons coarsely chopped fresh rosemary

1 1/2 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon minced garlic

3 tablespoons olive oil

2 (1-lb) lamb leg top roasts

For apricot relish

• 3/4 lb fresh apricots (about 6), cut into 1/4-inch pieces
• 1 bottled roasted red pepper, rinsed, patted dry, and cut into 1/4-inch pieces (1/3 cup)
• 3 tablespoons minced shallot
• 3 tablespoons coarsely chopped fresh mint
• 2 tablespoons red-wine vinegar
• 2 tablespoons fresh orange juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon packed brown sugar
• 3/4 teaspoon dried hot red pepper flakes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt

• Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Description

The Lamb Top Roast Is One Of The Three 'subprimal' Cuts That Can Be Cut From The Leg Of Lamb. The Equivalent Of The Beef Top Round Roast, But...

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