Apricot-Roast Lamb Shoulder
Submitted by Arose
Boneless lamb shoulder stuffed with dried apricots, wrapped in foil, and slow-roasted until fork-tender with a pan sauce.
YIELD
6 servingsPREP
30 minCOOK
120 minREADY
150 minThis elegant roast starts by soaking dried apricots in hot chicken stock to plump them up before stuffing them inside a boneless lamb shoulder rubbed with thyme and ginger.
The whole thing gets wrapped tightly in greased foil and roasts low and slow at 300°F for 90 minutes until the meat falls apart.
The pan juices combine with the reserved stock to create a quick sauce thickened with cornstarch.
Slice the lamb to reveal the apricot center and serve with sauce spooned over top.
Chef Tips
- Use scissors to chop the dried apricots finely for easier stuffing
- Wrap the foil tightly to trap steam and keep the lamb moist
- Let the roast rest for 10 minutes before slicing for cleaner cuts
Ingredients
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.
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