Cumin-Crusted Lamb with Apricots

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

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