Name: Herb-Crusted Grilled Lamb with Apricot Relish
Yield: Makes 4 servings
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; 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; 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

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 smaller and more tender, it provides a succulent boneless lamb roast when you don't want to deal with a whole leg.

Active time: 1 hr Start to finish: 1 1/2 hr

Cooks' note:

If you aren't able to grill outdoors, lamb can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then roasted in a shallow baking pan in middle of a preheated 450°F oven until thermometer registers 135°F, 15 to 20 minutes.

Recipe notes

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