Rolled Shoulder of Lamb with Pepper and Pine Nut Stuffing

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

Very tasty indeed.


  • 1 X 2 kg boned lamb shoulder
  • a little olive oil
  • 1 long spri


To make the stuffing, put the peppers on a baking tray and place under a preheated hot grill close to the heat. Turn every now and again with tongs until the pepper skins are completely blackened and blistered. Transfer to a bowl. Cover with clingfilm and leave to cool for 15 minutes. When the peppers are ready to handle, strip off the skins with your fingers and discard. Open the peppers caref