Name: Lamb shoulder roast with red pepper and olive stuffing
Prep time: 5 min
Cook time: 60 min
Total time: 1 h 5 min
Ingredients: Approx 1 kg rolled & boned lamb shoulder joint; 3 sprigs of thyme; 1 Tbsp olive oil; For the stuffing:; 75g soft butter (or dairy free spread); 100g grilled/roasted red pepper (from a jar); 50g pitted and sliced black olives; 1 Tbsp chopped mint; 1 clove of garlic, minced

Lamb shoulder roast with red pepper and olive stuffing

17 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

60 minutes

Total Time

1 hour, 5 minutes

Lamb shoulder roast with red pepper and olive stuffing

Background

Rolled and boned lamb joints can easily be unrolled and stuffed with all kinds of yummy things, resulting in delicious meals. This lamb shoulder roast with red pepper and olive stuffing is a super easy example, ideal for a lazy Sunday lunch. I put veggies around it too, so it became a really great simple, no-fuss, one-pot meal!

Ingredients

Approx 1 kg rolled & boned lamb shoulder joint
3 sprigs of thyme
1 Tbsp olive oil
For the stuffing:
75g soft butter (or dairy free spread)
100g grilled/roasted red pepper (from a jar)
50g pitted and sliced black olives
1 Tbsp chopped mint
1 clove of garlic, minced

Instructions

Preheat the oven to 190°C.
Unroll the joint on a chopping board. Scatter the thyme leaves on each side. Leave the meat skin side down, then season with salt and freshly ground black pepper.
Mix the butter with the olives, garlic and the mint, then spread evenly over the lamb. Drain the roasted pepper pieces and lay these on top of the olive-butter. Carefully roll up the lamb and secure with string or elasticated meat bands.
Put the joint in the middle of a roasting tin ( you can put vegetables around it if you like). Drizzle with the olive oil and roast for about an hour (30 minutes per 500g) depending on how well cooked you like lamb.
Rest the lamb (covered) for about 15 minutes then serve up with the roasted (or other) vegetables and perhaps a salad.