Rolled Lamb Roast
1 hr 35 min.
Preheat the oven to 200°C | 400F | gas 6.
Wash and chop all the herbs together, chop half the pine nuts and leave half whole.
Mix the herbs and pine nuts together keeping some whole pine nuts for garnish.
Spread the herbs and pine nuts over the lamb, then roll it back on itself and tie it to keep it closed during cooking.
Put the shoulder into a roasting dish, sprinkle with olive oil and fresh ground pepper.
Pour a small glass of water (150 ml around the base of the meat) and place into the oven to cook for 1 hour basting with its own juices every 15 minutes or so. After one hour turn the oven down to 180°C | 350F | gas 4.
Sprinkle with some coarse grain salt and a few whole pine nuts. Cook the lamb for a further 15-20 minutes.
Allow to stand for 5-10 minutes in a warm place before removing the string and serving with seasonal vegetables and roast potatoes.