Apricot Roast Lamb Shoulder
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2 pounds lamb shoulder boneless
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 ½ 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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