Shoulder of lamb with lemon and olives
CALS PER SERVING: 460–345
- 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.
- 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.
- 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).
- 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