1 lamb shoulder, deboned
500g green olives to yield 300g once pitted
2 cloves garlic
4 white anchovy fillets, or 2 anchovy fillet
1/4 bunch fresh parsley
2 tablespoons capers, washed well
1 lemon, zest and juice
100g toasted almond flakes
5 sprigs fresh rosemary
Blend all ingredients except lamb in a food processor and season to taste. The olives will be salty so you won’t need to add salt.
Spread the lamb on your work surface skin side down and smear the centre with olive mix. Roll up and tie with kitchen twine into a nice log, getting the maximum amount of skin on the outside. Sprinkle with black pepper a touch of salt, but the stuffing will be salty so be careful. Cook in a hot oven to start, 200C for 15 minutes then reduce to 150C for 2 hours. Baste with juices and a squeeze of lemon juice. Remove cover and rest 15 – 30 minutes.
Serve with Saffron Hasselback Potatoes
Recipe: Simon Bryant