Rosette of Lamb Stuffed with Olives and Walnuts recipe
ingredients
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
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
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.
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.
serving amount
serves 4-6
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