|Wild and long grain rice||250 Gram|
|Lamb shoulder||4 Pound, boned|
|Apricot halves and syrup||15 Ounce|
Preheat oven to 425 degrees.
Cook rice according to package directions.
Stuff cavity in lamb with rice.
Secure opening in lamb with skewers; place in roast- ing pan.
Bake for 30 minutes or until fat is browned and crisp.
Remove lamb from oven; reduce heat to 350 degrees.
Drain off excess fat.
Pour apricots and syrup over lamb.
Bake, covered, for 2 hours longer or until tender.
Bake, uncovered, for several minutes longer, basting with syrup and pan drippings until crisp and glazed on top.
Serve surrounded with apricots.
Garnish with parsley.