Rolled Scotch Lamb Shoulder with Basil and Pinenuts
60ml/4tbsp pine nuts
50g/2oz fresh basil
2 cloves garlic, peeled and chopped
75g/3oz pitted green olives
Salt and freshly ground black pepper
1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb
500g/1lb Charlotte potatoes
2 red peppers, deseeded and cut into chunks
2 red onions cut into wedges
- Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7. Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste.
- Season with salt and plenty of ground black pepper.
- Unroll the boned shoulder and place skin side down on a board. Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces.
- Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.
- Place the lamb in the centre of a large roasting tin. Roast for 10 mins. Reduce the temperature to 180oC/Fan 180oC/350oF/Gas Mark 4 and roast for 40 mins.
- Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices. Roast for a further 40 mins.
- Transfer the meat to a board and leave to rest for 10 mins, covered with foil. Keep the vegetables warm in a serving dish.
To serve, thickly slice the lamb and serve with the roasted vegetables.