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1 lb. boneless lamb shoulder – trimmed
2 tbsp. butter
1 – 17 oz. can plum tomatoes - with juice
½ cup dried apricot halves
½ tsp. crumbled dry rosemary or 1 tsp. fresh
2 tsp. dry sherry mixed with 1 ½ tsp. cornstarch
Serves: 4
Serve With: Dry red wine and pear salad or spinach salad with strawberries, fresh white baguette or home made style bread.
Cut lamb into 1" cubes and brown in butter. Stir in remaining ingredients – cover and simmer over low heat for 45 minutes.
