Rolled Shoulder of Lamb with Roasted Red Pepper and Black Olive Butter

Medium: 25 minutes per 450g/1lb plus 25 minutes

Well done: 30 minutes per 450g/1lb plus 30 minutes


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

  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Scatter the thyme leave 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.
  3. 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.
  4. 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.
  5. Serve with roasted red peppers and baby aubergines.
  6. Tip: If preferred use a jar of prepared mixed roasted peppers.

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