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APRICOT-ROAST LAMB SHOULDER

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.

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