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Rolled Shoulder of Lamb

485 calories per serving

ingredients

serves 6
1 (1 kg/2 lb) shoulder of lamb, cut ready for rolling
pinch each of dried marjoram, oregano and thyme
2 cloves garlic
4 tablespoons olive oil
salt and pepper
150 ml (1/4 pint) hot meat stock
150 ml (1/4 pint) dry white wine
4 tablespoons soured cream

method

1. Wash and thoroughly dry the lamb. Rub the herbs and mix them together in a bowl. Finely chop the garlic and mix it with the herbs and oil. Rub 3 tablespoons of the mixture into the meat and season to taste.

2. Roll up the lamb, secure with cooking twine, then place in a roasting tin and sprinkle with the remaining oil.

3. Roast the lamb on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for about 40 minutes, gradually adding the stock and basting the meat from time to time. Ten minutes before the end of the cooking time, pour the white wine over the meat.

4. At the end of the cooking time, transfer the lamb to a plate, turn off the oven and leave the meat to stand in the oven for 10 minutes.

5. Mix the soured cream into the roasting juices and season to taste.

Serve with: new potatoes, tomato slices and beans in bundles, wrapped round with a rasher of bacon.

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