Lamb shoulder baked with herbs

Ingredients:

• A bunch of fresh parsley
• A bunch of fresh tarragon
• A bunch of fresh dill or mint
• 125 g pine nuts
• Boneless lamb shoulder (approximately 2.3 kg)
• Olive oil
• Salt and ground black pepper

Preparation:

1. Preheat the oven to 220°C. Chop the herbs and chop half the nuts. Mix the herbs and nuts and arrange them on top of the lamb. Roll up and tie with string.
2. Place in a baking dish, drizzle with oil, and season with pepper. Pour 150 ml of water into the bottom and bake for 1 hour, basting with the juices every 15 minutes. Reduce heat to 190°C.
3. Sprinkle the lamb with salt, pepper, and whole nuts. Bake for another 15-20 minutes (until fully cooked). Let rest for 5-10 minutes, then remove the string and slice.