roast stuffed shoulder of lamb

Serves 6

Preparation time 20 minutes

Cooking time 1¾ hours, plus resting

2 garlic cloves, crushed

2 tablespoons olive oil

1.5 kg (3 lb) boned shoulder of lamb

100 g (3½ oz) bread, cut into small dice

50 g (2 oz) butter

1 onion, chopped

4 celery sticks, chopped

4 tablespoons chopped parsley

½ teaspoon cayenne pepper

200 ml (7 fl oz) red wine

2 tablespoons clear honey

salt and pepper

Mix together the garlic and oil with a little salt and pepper. Brush over the lamb. Cover and chill.

Spread the bread out on a baking sheet and place on the upper rack of the halogen oven. Set the temperature to 250°C (482°F) and cook for about 5 minutes until toasted, watching closely so that the bread does not brown too much.

Melt the butter in a frying pan on the hob and fry the onion and celery for 5 minutes to soften. Tip into a bowl and stir in the toasted bread, parsley, cayenne and a little salt. Lay the lamb on a board, skin-side down, and pack the stuffing into the cavity. Secure the ends with skewers to hold the stuffing in place. Place the lamb on the lower rack of the halogen oven and cover with foil.

Set the temperature to 250°C (482°F) and cook for 15 minutes. Reduce the temperature to 200°C (392°F) and cook for a further 1 hour until tender. Remove the foil and cook for 15 minutes to colour the surface. Transfer to a board and leave to rest for 20 minutes before carving.

Meanwhile, skim off the fat from the bowl of the oven and add the red wine and honey. Season with salt and pepper. Cook for 5 minutes until the gravy is hot. Transfer to a jug and serve with the lamb.

For tapenade-stuffed lamb, brush the lamb with the garlic-flavoured oil. Fry 1 chopped onion and 1 cored, deseeded and chopped green pepper in 3 tablespoons olive oil until soft. Add 50 g (2 oz) fresh white breadcrumbs and 75 ml (3 fl oz) black olive tapenade. Stir to combine. Use to stuff the lamb. Continue as above.