Ingredients
- 8 apricots
- 2 lamb shoulder
- 180 ml chicken stock
- 30 ml water (cold)
- 5 gr cornstarch
- 2 gr ginger
- 1 gr thyme
Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.
Slice lamb, keeping apricots more or less in centre. Arrange on heated platter with sauce from roast pan poured over top.
