| 1 | Use fresh or frozen lamb shoulder. |
| 2 | If using frozen, thaw in refrigerator overnight. |
| 3 | Trim off any fat from lamb and pat dry chop apricots finely (scissors work well) and combine with chicken stock. |
| 4 | Set aside for 20 minutes. |
| 5 | Sprinkle lamb with salt and pepper; rub all over with thyme and ginger. |
| 6 | Reserving stock, drain apricots and spread inside shoulder. |
| 7 | Fold two halves togethe to enclose apricots and wrap tightly in large piece of greased foil. |
| 8 | Place in roasting pan and roast in 300f(150c) oven for 1 ?hours or until lamb is fork tender. |
| 9 | Carefully remove from foil and place on board; keep warm. |
| 10 | Pour juices from foil into roast pan with reserved stock. |
| 11 | (dont worry if there are lots of apricot bits in the pan). |
| 12 | Bring to boil. |
| 13 | Meanwhile dissolve cornstarch in 2 tb cold water and add to pan. |
| 14 | Cook, stirring, until thickened. |
| 15 | Slice lamb, keeping apricots more or less in centre. |
| 16 | Arrange on heated platter with sauce from roast pan poured over top |
