Lamb and Capsicum Roast

Cook long and slow for a perfect result.

2 red capsicums (peppers), roasted, halved and seeded
3 cloves garlic
1kg boned shoulder lamb
sea salt and freshly ground pepper to taste

Preheat the oven to 130ºC/265ºF. Purée the roast capsicum and garlic in a food processor. Season the lamb on both sides with salt and freshly ground pepper and lay on a board skin side down. Spread capsicum purée over lamb and roll up to contain the filling, securing with string.

Heat an ovenproof pan, add some oil and sear all over until browned. Place lamb in oven and roast for 3 hours.

Allow lamb to rest for 10 minutes, slice and serve with the pan juices, mashed potato and steamed broccoli.