Mary Berry's roast shoulder of lamb with lemon and olives

This delicious roast lamb recipe uses a rolled shoulder with an olive, lemon and herb stuffing and roasted in wine and stock

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Serves 6–8

* 2kg shoulder of lamb, boned
* 2 garlic cloves, cut into slivers
* 150ml dry white wine
* 150ml lamb or chicken stock
* Lemon and olive stuffing
* 1 tbsp olive oil
* 1 shallot, finely chopped
* 125g fresh breadcrumbs
* 30g pitted black olives, roughly chopped
* Finely grated zest of one lemon
* 1 tbsp chopped fresh thyme
* 1 tbsp chopped fresh rosemary
* 1 small egg, beaten
* Salt and black pepper

1. Make the stuffing: heat the olive oil in a small pan, add the chopped shallot, and cook for about five minutes. Remove from the heat and add the breadcrumbs, olives, lemon zest, herbs, and egg. Season with salt and pepper, stir, and leave to cool.

2. Make incisions in the meat side of the lamb, insert the garlic slivers into them, then sprinkle with salt and pepper and spread with the stuffing. Roll up and secure with skewers, then weigh the lamb to determine cooking time (see below).

3. Put the lamb into a roasting tin and insert a meat thermometer, if using, into the middle of the meat. Pour over the wine and stock and cook in a preheated oven at 200°C (180°C fan, Gas 6) for 20–25 minutes.

4. Lower the temperature to 180°C (160°C fan, Gas 4) and cook for 20 minutes per 500g or until the juices run clear. The meat thermometer should register 75–80°C (170–175°F).

5. Remove the lamb, cover loosely with foil, and leave to stand for 10 minutes.

6. Put the tin on the hob and spoon off any fat. Bring to the boil, and boil for five minutes, stirring to dissolve any sediment from the tin. Season, strain, and serve.

Recipe from Mary Berry's Complete Cookbook, DK, £25,


  • More recipes from Mary Berry's Complete Cookbook

* Heavenly chocolate cake
* Lemon cupcakes with lemon icing
* Best ever brownies


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