Subj : 1/9 Natl Apricot Day - 1
To   : All
From : Dave Drum
Date : Fri Jan 07 2022 23:38:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Roast Lamb Shoulder
 Categories: Lamb/mutton, Fruits, Poultry, Herbs
      Yield: 6 Servings
 
  2 1/4 lb (1 kg) lamb shoulder;
           - boneless
      8 oz Apricots; dried
    3/4 c  Chicken stock; hot
           Salt & Pepper
    1/2 ts Thyme; dried
    1/2 ts 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 300ºF/150ºC 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: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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