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Aptricot Roast Lamb Shoulder
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Preparation Time: 20 min
Cooking Time: 1 hr 30 min
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.