Rolled Shoulder of Lamb
with Roasted Red Pepper and Black Olive Butter
Serves 4
Ingredients
- 1 x 1.3kg/3lb lean, boned and rolled lamb shoulder joint
- 3 sprigs fresh thyme leaves
- Salt and freshly milled black pepper
- 15ml/1tbsp olive oil
- Red Pepper and Black Olive Butter
- 100g/4oz unsalted butter, softened
- 50g/2oz pitted black olives, finely chopped
- 150g/5½oz prepared roasted red peppers
- 30ml/2tbsp freshly chopped mint or thyme
Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350‑375°F.
- Scatter the thyme leaves on a large tray. 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.
- Prepare the red pepper and black olive butter. In a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or 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 preferred, calculated cooking time.
Cooking time:
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Serve with roasted red peppers and baby aubergines.
Tip: Why not replace the boneless rolled shoulder of lamb joint with a boneless rolled shoulder of mutton joint when in season from October-March? Roast the mutton joint at Gas mark 4, 180°C for 40-45 minutes per lb.
If preferred use a jar of prepared mixed roasted peppers.
Recipe and image courtesy of EBLEX
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