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