Rolled shoulder of lamb with roasted red pepper& olive butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 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
- FOR THE RED PEPPER AND BLACK OLIVE BUTTER
- 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
Method
- STEP 1Preheat 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
- STEP 2For 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
- STEP 3Place 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
- STEP 4Serve 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
