Rolled Shoulder of Lamb with Pepper and Pine Nut Stuffing

• 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