Preparation time: 20 minutes
Cooking time: 1½ hours
1kg (2.2lb) boned Welsh lamb shoulder joint
For the stuffing:
4 lamb and rosemary sausages, or pork, skins removed (approx 250g)
1 tomato, chopped
25g (1oz) sundried tomatoes
6 black olives, pitted and roughly chopped
6 green olives, pitted and roughly chopped
3 garlic cloves, sliced
4 sprigs fresh rosemary
For the potatoes:
1 tbsp olive oil
450g (1lb) new potatoes
8 black and green olives
10 cherry tomatoes
1 Preheat oven to 180ºC/R4
2 To make the stuffing, place all ingredients into a large bowl and mix together well.
3 Remove strings from the joint if it is strung, open joint and lay flat on a board, fat side down. Place the stuffing on to the lamb. Fold and roll the lamb and tie with heat-resistant butcher’s string.
4 Weigh the joint and calculate the cooking time: 25 minutes per 450g/½kg (1lb) plus 25 minutes. Place the joint in a roasting pan and season. Baste the lamb during cooking.
5 On a separate tray, place the olive oil and new potatoes, season, toss together to coat in oil and then spread out in a single layer. Roast for about 40 minutes until potatoes are tender. Add the cherry tomatoes and olives and cook for about 5-10 minutes until tomato skins start to split.
6 Carve and serve the lamb with the roasted new potatoes, roasted tomatoes and olives.
Recipe and images courtesy of Autumn Welsh Lamb