9,6 / 10
1 hr 45 min.
Use the remaining lamb broth to make a gravy: when you have removed the tomatoes from the roasting pan, put it on the hob and pour in the remaining broth. Bring to a boil, stirring all the time, and season with salt and pepper.
1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spatula, 1 Grill pan, 1 Citrus juicer
Heat the oven to 180ºC, (160º fan) 375ºF, gas 5.
Rub the lamb shoulder all over with salt and pepper. Heat the oil in a large skillet and sear the meat on all sides. Transfer to a roasting pan, tuck the rosemary, sage and bay leaf under the meat and cover with kitchen foil. Roast in the oven for 1 - 1 1/2 hours or until the meat juices run clear, basting every 30 minutes.
Meanwhile, reheat the oil in the skillet and gently fry the chopped onion until translucent. Add the garlic, stir for 1 minutes then add the pine nuts. Swirl the pan around until the pine nuts start to brown then pour over 200 ml lamb broth. Let simmer for 5 minutes then set aside.
When the meat is cooked, remove from the roasting pan and keep warm. Put the tomatoes into the roasting pan, discarding the herbs, and cook for 10 minutes. Reheat the onion and pine nut mixture, season with salt and pepper and pour over the meat. Serve with the tomatoes and the olives scattered over.