Lamb Shoulder Recipe

Lamb Shoulder Recipe

Ingredients:

2 pounds of boneless lamb-shoulder
3/4 c of hot chicken broth
1/2 tsp of ground ginger
8 ounces of dried apricots
Salt
1/2 tsp of dry thyme
2 tsps of cornstarch
Pepper

Instructions:

Cut off excess lamb fats then pat it dry. Finely chop the apricots then combine w/ chicken broth. Set it aside about 20 mins.
You sprinkle the lamb w/ pepper & salt then rub it w/ ginger & thyme. Reserve stock then drain the apricots & spread into insides of lamb.

You fold 2 halves together to completely enclose the apricots then tightly wrap in wide piece of oiled foil. Have it placed in roasting-pan then roast inside oven at 300 degrees F for about 1 & 1/2 hrs or ’til lamb turns tender.

Remove it from the foil carefully then place it on chopping board. You keep it heated. Pour the drippings from the foil onto roasting-pan w/ reserved broth. Let it boil. Dissolve the cornstarch into 2 Tbsps of iced water & pour into pan. Stir while cooking ‘
thickened. You slice the meat, keeping the apricots in center.

Arrange it on warmed platter w/ sauce coming from roasting-pan poured all over the top.

>> Apricot-Roast Lamb Shoulder Recipe