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Rosette of Lamb Stuffed with Olives and Walnuts

ingredients

serves 4-6
1 shoulder of lamb, boned, weighing about 3-4 lb (1.35-1.8kg)
10 stoned (seeded) black olives,chopped
2 tbsps chopped walnuts
2-3 cloves of crushed garlic

for the stuffing

1 cup (2 oz) 60 g fresh soft breadcrumbs
2 tbsp (1 oz) 25 g melted butter or 1 tbsp olive oil
1 or 2 pieces of tomatoes, finely chopped
1 tsp finely chopped fragrant herbs
1 small onion, peeled and chopped

method

1. Preheat the oven to 220°C (425°F)gas mark 7.

2. Mix all the stuffing ingredients to­gether and place in the centre of the opened out shoulder. Fold the edges of the meat over, tie it round three times to form a rosette shape and place in a baking dish or roasting tin.

3. Roast for 1 1/4 hours for pink lamb, or for 1 3/4-2 hours if you prefer it well done. Allow it to rest for at least 10 minutes in a warm place before carving.

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