In a small bowl, plump 24 dried apricots in boiling water to cover; drain. Meanwhile, in a large bowl, combine 1/2 cup apricot preserves, 1/4 cup red wine vinegar and 2 tablespoons each extra-virgin olive oil, finely chopped shallots and water. Stir in 1 tablespoon dark brown sugar and 1 teaspoon each ground coriander, dry mustard and lemon juice. Add 1 1/2 pounds trimmed boneless lamb loin, cut into 1 1/2-inch cubes; toss to combine, cover and refrigerate for 2 hours. Preheat a grill to medium-high. Thread 1 red onion, cut into eighths, the apricots and lamb onto eight 12-inch skewers; season with salt and pepper. Cover and grill on a well-oiled grate, turning once, for 7 to 9 minutes for medium-rare.