Slow Roast Lamb Shoulder Stuffed With Tapenade

Preheat the oven to 160 °C.

Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone.

Sit in a shallow-sided baking dish.

Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb.

Cover loosely with foil.

Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time.

Remove from the oven and allow to sit for 20 minutes, reserving the juices.

Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices. Sprinkle with olives and pine nuts.