Categories: Lamb, Main dish 
      Yield: 6 servings 
  
      2 lb Lamb shoulder, boneless 
      8 oz Apricots; dried 
    3/4 c  Chicken stock; hot 
           Salt 
           Pepper 
    1/2 t  Thyme; dried 
    1/2 t  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.