Preparation time is 30minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 75grams pistachio nuts, chopped and toasted
- 100grams dried figs, chopped
- 1/4teaspoons ground cloves
- 3tablespoons mint, chopped
- 1teaspoons rosewater
- 1.50kilograms boneless rolled shoulder of lamb joint
- 2tablespoons honey
- 3/4 cup dry white wine
- 750grams baby potatoes, scrubbed
- 3tablespoons olive oil
- 500grams zucchini, cut into thick slices
- 1teaspoons salt
- 1teaspoons pepper
Method
Step 1 of 4
Mix together the pistachio nuts, figs, cloves, mint, rosewater and a little salt and pepper in a bowl.
Step 2 of 4
Unroll the lamb, removing the string, and pack the stuffing down the centre and into the cavities and folds of the lamb. Re-roll and secure with more string. Sit in a large roasting tin, fat-side up, and rub a little salt and pepper over the surface. Roast in a preheated oven, 220°C, Gas Mark 7, for 30 minutes.
Step 3 of 4
Reduce the oven temperature to 180°C, Gas Mark 4. Brush the honey over the lamb, then pour the wine into the roasting tin. Brush the potatoes with the oil, then scatter into the tin. Season to taste with salt and pepper. Return to the oven for a further 1¼ hours.
Step 4 of 4
Add the zucchini to the roasting tin, turning them in the juices, and return to the oven for a further 30 minutes. Leave to rest in a warm place for 20 minutes before carving the lamb.
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