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Apricot
Roast Lamb Shoulder
| 2 pound boneless lamb shoulder
8 ounces dried apricots ¾ cup chicken stock, hot ½ teaspoon dried thyme ½ teaspoon ground ginger 2 teaspoons cornstarch salt pepper Trim off any fat from lamb and pat dry.
Chop apricots finely (scissors work well) and combine with hot chicken
stock. Set aside for 20 minutes for apricots to hydrate. Sprinkle lamb
with salt and pepper; rub all over with thyme and ginger. Drain apricots,
reserving stock, 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° F.(150° C) oven for 1½
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. 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.
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