Roasted Leg of American Lamb with Apricot Chutney - Cascade Creek

Ingredients

• 2 1/2 lb semi-boneless leg of lamb; aitchbone removed; fat trimmed
• 12 cloves garlic
• 2 tbsp dried rosemary
• 1 tsp fennel seeds
• 1 tsp coriander; ground
• 1 lemon; zested and juiced
• 3 tbsp dijon mustard
• 2 tsp kosher salt
• 1/4 cup olive oil
• black pepper; freshly cracked
• 3/4 cup white wine vinegar
• 1/2 cup water
• 2 tbsp honey
• 2 tsp mustard seed
• 1 cup dried apricots; diced