13-4 pound boneless leg of lambpounded to even thickness
For the spice rub:
3tablespoonsextra-virgin olive oil
For the filling:
¼cuploosely packed fresh mint
1tablespoon extra-virgin olive oil
Chopped cilantro or parsley for garnish
Place the lamb in a large casserole dish. Whisk together all of the spice rub ingredients and rub evenly over both sides of the lamb. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Preheat the oven to 325°F. In a food processor, pulse together the apricots, walnuts, and cinnamon until the mixture is finely ground. Add the mint and pulse until it is finely chopped and the mixture forms a paste.
Remove the lamb from the refrigerator and uncover. Lay it out on a work surface (such as a large, rimmed baking sheet) with the fattier side facing down. Spread the filling mixture evenly over the lamb. Roll it up tightly and secure with kitchen twine.
In a large Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the lamb and cook for about 8 minutes, turning halfway through to sear both sides. Remove from heat and transfer to the preheated oven. Roast for 1½ -2 hours, until a meat thermometer registers 145°F (rare) or 160°F (medium).
Remove from the oven and transfer to a cutting board. Tent with foil and let rest for 20 minutes before slicing. Garnish with cilantro or parsley if desired.