Rolled shoulder of lamb with roasted red pepper& olive butter

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

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

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

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