Arrange the tomatoes, cut side up, on a lightly greased nonstick baking sheet. Sprinkle over the paprika and chopped garlic and season well with salt and pepper. Drizzle with olive oil and roast in a preheated oven, 150°C (300°F) Gas Mark 2, for 1 hour. Remove and set aside until needed.
Mix the lamb, apricots, herbs and spices in a large bowl and season well with salt and pepper. Divide the mixture in half and form them into 2 balls. Flatten into burgers. Cover and chill for 30 minutes.
Heat a griddle pan or barbecue until very hot. Brush the burgers with a little oil and cook them for 5 minutes on each side, depending on how well done you like them.
Toast the halved rolls on a hot griddle pan or barbecue and top each base with salad leaves and a burger. Put 3 roasted tomatoes on each burger and top with the lid of the roll.