Heat dried apricots, raisins, dried cherries, 2 cups orange juice, 8 tablespoons butter, cinnamon, mint, 1 teaspoon rosemary and ginger to boiling in medium saucepan; reduce heat to medium low and simmer, uncovered 20 minutes or until juices thicken.

Trim roast of excess fat and lay roast flat. Spoon 1 cup fruit mixture evenly on lamb: roll up and tie at 1-1/2 inch intervals with string. Place roast in shallow, non-greased roasting pan; insert meat thermometer so tip is in thickest part of meat.

Melt remaining 4 tablespoons butter; baste outside of lamb with butter and sprinkle with remaining 1 teaspoon rosemary, salt and pepper. Roast at 325 degrees for 1-1/2 hours, periodically removing fat from roasting pan with basting tube. Spoon remaining fruit mixture around lamb and continue roasting 30-45 minutes or until meat thermometer registers 165 degrees.

Transfer lamb to serving platter; spoon half the fruit mixture from roasting pan around lamb. Garnish with mint leaves or parsley sprigs. Process remaining fruit mixture from pan in food processor or blender, adding remaining 1/2 cup orange juice as needed for desired sauce consistency. Season with salt and pepper, to taste, and serve in gravy boat.

If butcher tied roast loosely, it may be possible to stuff the lamb with fruit mixture without unrolling it by gently stuffing fruit sauce to middle of roast with spoon.

Recipe Courtesy of The American Butter Institute.