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Member recipe

Rolled shoulder of lamb with roasted red pepper& olive butter

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Cooking time

Prep: 30 minutes Cook: 1 hour and 15 minutes

Skill level



Serves 6

A heartwarming meal for cold winter nights

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  • 1.3kg/3lb lean boned and rolled lamb shoulder joint
  • 3 sprigs fresh thyme leaves
  • Salt and freshly milled black pepper
  • 1 tbsp olive or rapeseed oil
  • 100g /4oz unsalted butter softened
  • 50g / 2oz pitted black olives finely chopped
  • 150g /51/2oz prepared roasted red peppers
  • 2 tbsp freshly chopped mint or thyme


  1. Preheat oven to 180c /160c fan/ gas 4 Unroll the joint( reserving any elasticated meat bands) and coat each side with the thyme leaves leave skin-side down and season with salt and freshly milled black pepper

  2. For the red pepper and black olive butter in a small bowl mix all the ingredients together and spread evenly over lamb roll up and secure with butchers string or the elasticated meat bands

  3. Place the joint on a metal rack in a large non-stick roasting tin drizzle with the olive oil and roast in a preheated oven for the appropriate cooking time

  4. Serve with roasted red peppers and baby aubergines Cook medium 25 mins per 450g/lb plus 25 mins well done 30 mins per 450 g/ lb

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