Cumin-Crusted Lamb with Apricots

Preheat oven to 400F.
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 135F 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.