Rolled Shoulder of Lamb and Yams

6 lb boned rolled lamb shoulder

1 tbs cornstarch

1/2 tsp each: salt, ginger and cinnamon

8 whole cloves

1 cup water

1/2 cup honey

2 tbs butter or margarine

1 tsp grated lemon peel

1/4 cup lemon Juice

1 red apple, cored and thinly sliced

Three 17 oz cans Bruce's Whole Yams, drained

1 lemon, sliced and notched

Coarse ground black pepper

Parsley

Place lamb on rack in shallow roasting pan. Sake slowly in 325F oven 3-1/2 hours; drain off drippings. While lamb is roasting, mix together cornstarch, salt and spices in a saucepan. Blend in water and honey; cook and stir until mixtures boils 1/2 minute. Reserve 1/4 cup for lamb. Add butter, lemon peel, juice and apple slices to remaining sauce. Stir and heat until butter melts; pour over yams and lemon slices in shallow baking dish. Bake lamb 30 minutes longer or until meat thermometer registers 175F to 180F. Brush lamb with reserved sauce; sprinkle with pepper. Bake yam casserole with lamb the last 30 minutes. Garnish lamb with parsley and surround with yams, as desired.

Serves 8.

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Cajun Country -- New Iberia, Louisiana