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Grilled Apricot-Stuffed Leg Of Lamb

By Sunset
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1 boneless leg of lamb (4 to 5 lbs.) butterflied and trimmed of excess fat

1 tablespoon coarse kosher salt, divided

1/2 cup plus 3 tbsp. olive oil, divided

2 small onions, roughly chopped (about 2 1/2 cups)

5 garlic cloves, roughly chopped

2 tablespoons ras el hanout (see Notes)

1 1/4 to 1 3/4 cups dried apricot halves, preferably Blenheim

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