Watch and listen to this recipe from Bobby Flay.
View the full recipe here.

1. Season
Brush the leg of lamb with oil, then season with salt and pepper.

2. Grill
Place the lamb directly on the pre-heated grill to brown on all sides, about 5 minutes each side.

3. Cook
After the lamb has been seared on both sides, remove it from the grill and attach to a rotisserie rod. Cook on the rotisserie for 1 1/4 to 1 1/2 hours or until just cooked to medium-rare doneness.

4. Prepare Glaze
Combine oil, onion, garlic, vinegar and sugar in a saucepan. Cook until the sugar is dissolved and the vinegar is reduced by half. Add chopped apricots and cook for 10 minutes. Transfer mixture to a food processor and add chipotles. Puree until smooth.

5. Baste
During the last 20 minutes of grilling, begin basting with the glaze. Remove the lamb from the grill and baste again with the glaze. Then, let rest for 20 minutes.

6. Slice
Slice the lamb across the grain into 1/4-inch thick slices.

7. Serve
Serve folded in warm tortillas with shredded romaine, goat cheese, charred corn guacamole, and tomato salsa.