准备

• In a small bowl, cover the apricots with 1/4 cup boiling water; let soak for 5 minutes.
• Meanwhile, pulse the garlic, parsley, mint, rosemary, mustard, 3/4 tsp. salt, and 1/4 tsp. black pepper in a food processor until coarsely chopped. With the machine running, add the olive oil, and process to a thick paste. Drain the apricots and stir them in.
• Lay the meat flat and pat dry with paper towels. Trim any excess fat. If there are portions that are much thicker than others, butterfly the thicker portions of the lamb to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape. Season lightly with salt and pepper.
• Spread the herb paste over the lamb, using your fingers to work it into any crevices. Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-inch intervals with kitchen twine. For a more compact shape, tie the roast lengthwise with a piece of twine. If there is any herb paste left on the work surface, rub it on the outside of the lamb. Wrap the lamb well in plastic wrap and refrigerate for at least 8 and up to 24 hours.
• Let the lamb sit at room temperature for about 1 hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
• 解开羔羊，将其转移到一个小的防火烤盘中，然后烘烤，直到插入肉中心的即时阅读温度计中，读取125°F至135°F，中等稀有，45分钟至1-1/4小时;开始早日检查。转移到切菜板上，用箔纸，静置20至30分钟。
• Meanwhile, add the chicken broth and wine to the roasting pan. Simmer over medium heat, scraping up any pan drippings and stirring frequently, until slightly reduced, about 4 minutes.
• Cut the lamb into 1/2-inch-thick slices, snipping away the twine as you go, and transfer to a platter. Add any juice from the cutting board to the roasting pan. Strain the jus, and season to taste with salt and pepper. Serve the lamb with the jus.