Instructions

1. Preheat the oven to 190°C.
2. 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.
3. 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.
4. 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.
5. Rest the lamb (covered) for about 15 minutes then serve up with the roasted (or other) vegetables and perhaps a salad.