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  • 60 ml/4tbsp pine nuts
  • 50 g/2oz fresh basil
  • 2 cloves garlic peeled and chopped
  • 75 g/3oz pitted green olives
  • salt and freshly ground black pepper
  • 1 boned shoulder of Scotch Lamb weighing 1.3kg/3lb
  • 500 g/1lb Charlotte potatoes
  • 2 red peppers deseeded and cut into chunks
  • 2 red onions cut into wedges


  • Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.
  • Place the pine nuts, basil, garlic and olives on a large board, then use a large sharp knife to chop them all together until you have a rough paste. (or use a food processor and blitz)
  • Season with salt and plenty of ground black pepper.
  • Unroll the boned shoulder and place skin side down on a board.
  • Scatter the basil paste over the meat, rubbing it into all the crevices and cut surfaces.
  • Roll up the shoulder of lamb and tie it together with string at regular intervals to make a neat parcel.
  • Place the lamb in the centre of a large roasting tin. Roast for 10 mins.
  • Reduce the temperature to 180oC/Fan 180oC/350oF/Gas Mark 4 and roast for 40 mins.
  • Remove the roasting tin from the oven, add all the vegetables and toss together until coated in the pan juices.
  • Roast for a further 40 mins.
  • Transfer the meat to a board and leave to rest for 10 mins, covered with foil.
  • Keep the vegetables warm in a serving dish.