2 lb 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 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.