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Apricot-Roast Lamb Shoulder

 

60

Yield

6

servings

Prep

30

min

Cook

120

min

Ready

150

min

Trans-fat Free
 

Ingredients

2 pounds lamb
shoulder, boneless
8 ounces apricots, dried
¾ cup chicken broth
hot
1 x salt
*
1 x black pepper
*
½ teaspoon thyme
dried
*
½ 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 1½ 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 tablespoons 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 41157% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 157mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 6%
Sugars g
Protein 57g
Vitamin A 15% Vitamin C 0%
Calcium 3% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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