* Exported from MasterCook *

APRICOT ROAST LAMB SHOULDER

Recipe By :
Serving Size : 6 Preparation Time :2:00
Categories : 0-5G Low Carb Meat Lamb Roast


Amount Measure Ingredient -- Preparation Method
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2 lb Lamb shoulder -- 1k boneless
8 oz Apricots -- 250g dried
3/4 cup Chicken stock -- hot
Salt
Pepper
1/2 tsp Thyme -- dried
1/2 tsp Ginger -- ground
2 tsp 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.




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Per Serving (excluding unknown items): 339 Calories; 26g Fat (69.5% calories from fat); 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 342mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fruit; 3 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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