Apricot Roast Lamb Shoulder
Ingredients| 2 lb lamb shoulder, boneless |
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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 300F(150C) 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.
Servings: 6
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