Recipe#12114

Title: Lamb Shoulder

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Apricot Roast Lamb Shoulder 
 Date: 18 Feb 1999 19:31:35 -0700 
 Message-ID: <36C82A63.A4A7CA08@home.com> 

2 lb lamb shoulder, boneless
 8 oz apricots, dried
 6 fresh apricots peeled and chopped
 1/8 tsp ground cloves  
 3/4 cup chicken stock
 Salt
 Freshly ground Pepper
 1/2 tsp thyme, dried
 1/2 tsp ginger, ground
 2 tsp 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 and combine with chicken stock. Set aside for
 20 minutes.
 Coat lamb with a layer of Apricot preserves and then sprinkle lamb
 with salt and pepper, rub all over with thyme, cloves 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 300F
 (150C) oven for 1 1/2 hours or until lamb is fork tender.
 Carefully remove from foil and cook at 425F for approx 5 mins to
 lightly brown then 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 Tbsp 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.