Rolled Shoulder of Lamb with Pepper and Pine Nut Stuffing from What to Eat Now (Spring & Summer) by
Very tasty indeed.
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Ingredients
- 1 X 2 kg boned lamb shoulder
- 1 long sprig of rosemary
- a little olive oil
- 3 tablespoons olive oil
- 100 g pine nuts
- 5 bushy sprigs of marjoram
- 100 g day-old baguette
- flaked sea salt and ground black pepper
- 2 large yellow peppers
- 2 large red peppers
- 1 large unwaxed or well-scrubbed lemon
- 4 fat garlic cloves
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