---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Main dish
       Yield: 6 servings
       2 lb Lamb shoulder, boneless
       8 oz Apricots; dried
     3/4 c  Chicken stock; hot
     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
   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.