Rolled Shoulder of Lamb with Roasted Red Pepper and Black Olive Butter

Method:

1. Preheat the oven to Gas mark 4-5, 180-190C, 350-375F.
2. Scatter the thyme leave on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the thyme leaves. Leave skin side down and season with salt and freshly milled black pepper.
3. Prepare the red pepper and black olive butter; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcherís string or elasticated meat bands.
4. Place the joint on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.
5. Serve with roasted red peppers and baby aubergines.
Tip:
Why not replace the boneless rolled shoulder of lamb joint with a boneless rolled shoulder of mutton joint when in season from October-March? Roast the mutton joint at Gas mark 4, 180C for 40-45 minutes per lb.
If preferred use a jar of prepared mixed roasted peppers.