|Recipe Name:||Apricot-roast Lamb Shoulder||Submitted by:||Administrator|
|Number of Servings:||6|
2 Pound(s) Lamb shoulder, boneless
8 Ounce(s) Apricots, dried
3/4 Cup(s) Chicken stock, hot
1/2 Teaspoon(s) Thyme, dried
1/2 Teaspoon(s) Ginger, Ground
2 Teaspoon(s) 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Nutrition (calculated from recipe ingredients)
Calories From Fat: 125
Total Fat: 13.9g