Rotisserie Lamb Tacos with Apricot-Chipotle Baste

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1/4 cup olive oil

Salt and freshly ground pepper

1 boneless leg of lamb, about 7 pounds

Apricot-Chipotle Baste, recipe follows

1 pound goat cheese, crumbled

1/2 pound shredded romaine lettuce

Salsa Cruda, recipe follows

16 (6-inch) flour tortillas

Charred corn guacamole, recipe follows

Apricot-Chipotle Baste:

2 tablespoons canola oil

1 large red onion, coarsely chopped 

3 cloves garlic, coarsely chopped 

4 cups red wine vinegar 

3 cups sugar 

1/2 pound dried apricots, soaked for 1/2 hour in warm water and chopped 

Salsa Cruda:

6 large tomatoes, diced

1/2 large red onion, diced 

3 cloves garlic, chopped 

1 jalapeno, diced 

1 tablespoon fresh oregano leaves, chopped (recommended: Mexican oregano) 

1/4 cup cilantro leaves, chopped 

1 lime, juiced 

Salt and freshly ground black pepper 

1/4 cup olive oil

Charred Corn Guacamole

2 ears corn

2 tablespoons vegetable oil 

Salt and freshly ground pepper 

2 ripe avocados, peeled, pitted and diced 

1 serrano chile, finely chopped 

1 red onion finely diced 

1 lime, juiced 

1/4 cup chopped cilantro leaves 

Salt and freshly ground pepper