Place the lamb skin-side down on the chopping board and season the meat well with salt and pepper. Scatter the sliced garlic on top of the flap and then top with the rosemary. Arrange the apricots in a layer down the center and close the meaty portion of the loin. Roll up and secure with toothpicks or a skewer. Roast at 190°C for 1 hour. At this stage the lamb will be cooked to medium; if you would like the lamb well done, cook for a further 15 minutes. Remove from the oven and stand 10 minutes before carving between the chops to serve. Serve accompanied with gravy or your favourite relish.