1 shoulder of lamb
Salt and freshly ground black pepper
2 tablespoons olive oil
6 springs each thyme, bay leaves, rosemary
Have your butcher bone and trim a shoulder of lamb ready for rolling. Do not have him roll it.
Lay lamb out flat, brush with olive oil and sprinkle with salt and black pepper. Place 2 springs each thyme, bay leaves and rosemary on lamb; roll up neatly and tie securely. Place 4 springs each thyme, bay leaves and rosemary around outside of lamb, tucking them under the string. Brush with olive oil and roast in a hot oven (450° F) for 20 minutes; lower heat to moderate (375° F) and cook until tender.
Great Dishes of the World