Smoke-Roasted Oregano Leg of Lamb with Sweet and Hot Apricots

Directions:

1. Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2. Mash together the oil, oregano, garlic, lemon zest, and fennel seed in a small bowl to make a loose paste. Dry the lamb with paper towels, and sprinkle generously with salt and pepper. With the point of a paring knife, cut 8-10 slits, 2in (5cm) deep, into the meat, and push some of the herb paste into each. Rub any remaining paste over the surface.
3. When the flames have died down and the coals are covered in white ash, place the lamb on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on with the vents open one-quarter of the way and cook, adding a handful of fresh charcoal about every 30 minutes, until the meat is done how you like it (11/2-2 hours for medium-rare). To check for doneness, insert a meat thermometer into the thickest part (without touching the bone), let it sit for 5 seconds, then read it; you're looking for 120°F (49°C) for rare, 126°F (52°C) for medium-rare, 134°F (57°C) for medium, 150°F (65°C) for medium-well, and 160°F (71°C) for well done.
4. While the lamb is roasting, make the apricots: Heat the oil in a large sauté pan on the stove top over medium-high heat until hot but not smoking. Add the onion and sauté, stirring occasionally, until transparent (7-9 minutes). Add the ginger, red pepper flakes, and coriander and stir until fragrant (about 1 minute). Add the apricots, vinegar, and brown sugar, and bring to a boil. Lower the heat and simmer gently until the apricots are tender (about 5 minutes). Remove from the heat, season with salt and pepper to taste, and transfer to a serving bowl.
5. When the lamb is done, remove it from the grill, cover loosely with foil, and let it rest for 10-15 minutes. Carve the lamb and serve it with the apricots on the side.