to 3-1/2 pounds American leg of lamb, shank half, boned and butterflied
1/4
teaspoon salt
1/4
teaspoon ground black pepper
In bowl, combine apricots and apple juice; cover and let stand 20 minutes, stirring occasionally. In saucepan, combine wild rice and broth. Bring to a boil; reduce heat. Cover and simmer 40 minutes. Add long-grain rice. Cover and simmer 15 minutes more. Remove from heat. Let stand, covered, 5 minutes. Stir in apricot mixture, chutney (cut up any large chutney pieces), green onions, basil and lemon pepper.
Trim any fat from lamb. With boned side up, pound meat with meat mallet to even thickness, about 4 inches by 20 inches. Sprinkle lightly with salt and pepper. Spread rice mixture over meat. Roll up, starting with narrow end; tie securely. Place roast on end, seam side up, on rack in shallow roasting pan. Cover exposed rice mixture with small piece of foil. Roast at 325°F for 1-3/4 hours, or to medium doneness (150° to 160°F). Remove from oven. Let stand about 10 minutes. Remove strings; cut into wedges to serve.
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