Herb-Crusted Grilled Lamb with Apricot Relish

• 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
• 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

1. Stir together herbs, salt, pepper, garlic, and oil, then rub all over lamb.
2. Stir together all relish ingredients and season with pepper.
3. Open vents on bottom of grill.
4. Light charcoal (80 to 100 briquettes) in chimney starter.
5. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
6. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds.
7. Sear lamb on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 8 to 10 minutes total.
8. Move lamb to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center registers 135F for medium-rare, 12 to 15 minutes.
9. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
10. Preheat all burners on high, covered, 10 minutes.
11. Sear lamb on lightly oiled grill rack, covered with lid, turning over once, until well browned, 8 to 10 minutes total.
12. Turn off 1 burner (middle burner if there are 3) and put lamb above shut-off burner.
13. Reduce heat on remaining burner(s) to moderate and grill lamb, covered with lid, until thermometer inserted diagonally into center registers 135F for medium-rare, 15 to 20 minutes.
14. Transfer lamb to a cutting board and let stand, loosely covered with foil, 15 minutes.
15. Thinly slice lamb across the grain and serve with relish.

fresh oregano, fresh rosemary, kosher salt, black pepper, garlic, olive oil, roasts, fresh apricots, red pepper, shallot, fresh mint, redwine vinegar, orange juice, extravirgin olive oil, brown sugar, ground coriander, salt, chimney starter

Taken from www.epicurious.com/recipes/food/views/herb-crusted-grilled-lamb-with-apricot-relish-109522 (may not work)