Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Lamb shoulder, boneless Pepper
8 oz Apricots; dried 1/2 ts Thyme; dried
3/4 c Chicken stock; hot 1/2 ts Ginger; ground
Salt 2 ts 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 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.

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