MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Roast Lamb Shoulder
Categories: Lamb/mutton, Fruits, Poultry, Herbs
Yield: 6 Servings

2 1/4 lb (1 kg) lamb shoulder;
- boneless
8 oz Apricots; dried
3/4 c Chicken stock; hot
Salt & Pepper
1/2 ts Thyme; dried
1/2 ts Ginger; ground
2 ts Cornstarch

Use fresh or frozen lamb shoulder. If using frozen, thaw in
refrigerator overnight.

Trim off any fat from lamb and pat dry

Chop apricots finely (scissors work well) and combine with
chicken stock. Set aside for 20 minutes.

Sprinkle lamb with salt and pepper; rub all over with thyme
and ginger. Reserving stock, drain apricots and spread
inside shoulder. Fold two halves togethe to enclose apricots
and wrap tightly in large piece of greased foil. Place in
roasting pan and roast in 300ºF/150ºC oven for 1 1/2 hours
or until lamb is fork tender.

Carefully remove from foil and place on board; keep warm.
Pour juices from foil into roast pan with reserved stock.
(Dont worry if there are lots of apricot bits in the pan.)
Bring to boil. Meanwhile dissolve cornstarch in 2 tb cold
water and add to pan. Cook, stirring, until thickened.

Slice lamb, keeping apricots more or less in centre. Arrange
on heated platter with sauce from roast pan poured over top.

From: http://www.recipesource.com

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