Apricot-Roast Lamb Shoulder

150 minutes Prep: 30 minutes Cook: 120 minutes

411 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	pounds	lamb	shoulder, boneless
8	ounces	apricots, dried
3/4	cup	chicken broth	hot
1	x	salt
1	x	black pepper
1/2	teaspoon	thyme leaves	dried
1/2	teaspoon	ginger	ground
2	teaspoons	cornstarch

Directions

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.

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Nutrition Facts

Serving Size 204g

Amount per Serving

Calories 411 57% of calories from fat

	% Daily Value*
Total Fat 26.0g	40%
Saturated Fat 12.0g	62%
Trans Fat 0.0g
Cholesterol 101mg	34%
Sodium 157mg	7%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	6%
Sugars 12.0g
Protein 28.0g	57%

Vitamin A	15%		Vitamin C	0%
Calcium	3%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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