Shoulder Of Lamb With Lemon & Olives | Mary Berry

Ingredients

• 2 kg (4 lb) shoulder of lamb, boned
• 2 garlic cloves, cut into slivers
• 150 ml (1⁄4 pint) dry white wine
• 150 ml (1⁄4 pint) lamb or chicken stock
• Lemon And Olive Stuffing
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 125 g (4 oz) fresh breadcrumbs
• 30 g (1 oz) pitted black olives, roughly chopped
• finely grated zest of 1 lemon
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 small egg, beaten
• salt and black pepper