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Apricot Roast Lamb Shoulder

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2 pounds lamb shoulder boneless
8 ounces apricots (dried)
cup chicken stock (hot)
salt and pepper to taste
teaspoon thyme (dried)
teaspoon ginger (ground)
2 teaspoons 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 together to enclose apricots and wrap tightly in large piece of greased foil. Place in roasting pan and roast in 300 oven for 1 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. (Don't worry if there are lots of apricot bits in the pan.) Bring to boil.

Meanwhile, dissolve cornstarch in 2 tablespoons cold water and add to pan. Cook, stirring, until thickened. Slice lamb, keeping apricots more or less in center. Arrange on heated platter with sauce from roast pan poured over top.

Makes 6 servings

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