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Shoulder of lamb with lemon and olives

Ingredients

  • 2 kg (4 lb) shoulder of lamb, boned
  • 2 garlic cloves, cut into slivers
  • 150 ml (1⁄4 pint) dry white wine
  • 150 ml (1⁄4 pint) lamb or chicken stock

LEMON AND OLIVE STUFFING

  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 125 g (4 oz) fresh breadcrumbs
  • 30 g (1 oz) pitted black olives, roughly chopped
  • finely grated zest of 1 lemon
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 small egg, beaten
  • salt and black pepper

Shoulder of lamb with lemon and olives

SERVES: 6–8
CALS PER SERVING: 460–345

INSTRUCTIONS

  1. Make the stuffing: heat the olive oil in a small pan, add the shallot, and cook for about 5 minutes. Remove from the heat and add the breadcrumbs, olives, lemon zest, herbs, and egg. Season with salt and pepper, stir, and leave to cool.

  2. Make incisions in the meat side of the lamb, insert the garlic slivers into them, then sprinkle with salt and pepper and spread with the stuffing. Roll up and secure with skewers, then weigh the lamb.

  3. Put the lamb into a roasting tin and insert a meat thermometer, if using, into the middle of the meat. Pour over the wine and stock and cook in a preheated oven at 200°C (180°C fan, Gas 6) for 20–25 minutes. Lower the temperature to 180°C (160°C fan, Gas 4) and cook for 20 minutes per 500 g (1 lb) or until the juices run clear. The meat thermometer should register 75–80°C (170–175°F).

  4. Remove the lamb, cover loosely with foil, and leave to stand for 10 minutes. Put the tin on the hob and spoon off any fat. Bring to a boil, and boil for 5 minutes, stirring to dissolve any sediment from the tin. Season, strain, and serve.

This recipe is taken from: Mary Berry's Complete Cookbook