Remove fell (paper-thin, pinkish-red layer), if present, from outer surface of lamb. Place lamb in a 3-quart rectangular baking dish. Stir together red wine and Worcestershire sauce; pour over lamb. Cover and marinate in refrigerator for 6 hours or overnight, turning meat once.
Remove meat from dish, reserving marinade. Preheat oven to 325 degree F.
Combine chopped apricot and water in a small saucepan. Bring to boiling. Remove from heat; cover and let stand 5 minutes.
Prepare rice mix according to the package directions, adding chopped onion. Stir together cooked rice mixture, undrained apricot, basil, and lemon-pepper seasoning in a large bowl. Mix well.
Trim fat. Place meat, boned side up, between two pieces of plastic wrap pound meat with a meat mallet to an even thickness. Spread half of the rice mixture over roast. Roll up; tie securely with string.
Place roast, seam side down, on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat. Roast in the preheated oven for 1-3/4 to 2-1/2 hours or until thermometer registers 150 degree F. Baste lamb with reserved marinade several times during cooking. (Do not brush during the last 5 minutes.) Let stand 15 minutes before carving.
Meanwhile, place remaining rice mixture in a 1-quart casserole; cover. Bake alongside lamb during the last 25 to 30 minutes of roasting and standing time. Remove the string. Makes 10 servings.