Fry sliced onions in oil for 3 minutes before adding salt, pepper pouch, and apricots.
Simmer the mixture with lemon zest, juice, and lamb stock for one hour until thick.
Preheat the oven to 180°C.
Skin the lamb and remove the loin from the bone while keeping the fat attached.
Flatten the lamb skin with a meat baton.
Wilt spinach in a pan using a garlic-studded fork and squeeze out excess moisture.
Fry chopped kidney for one minute and mix with red pepper, olives, and wilted spinach.
Spread the stuffing onto the lamb skin and fold it over the meat.
Wrap the meat in crepinette and secure with kitchen string.
Brown the lamb in an oven-proof pan, add onion halves, and roast for 15 minutes.
Rest meat for 10 minutes, slice, and serve over compote with onion petals and fresh spinach.