• Blend together into a smooth paste the green olive tapenade, lemon zest and juice of one lemon, anchovy fillet, peppadew, half a bunch of thyme, rosemary, hot English mustard, olive oil, garlic cloves, and ½ tsp paprika.
• Trim the lamb loin of excess fat, if any, and cut in the middle but not completely through – enough to allow the meat to fold easily.
• Place skin-side down on a board, and smear the inside heavily with the blended paste.
• Add olives in groups of 5 or 6, to form a filling.
• Fold lamb loin up, and tie off with cotton string (about five ties, depending on size).
• Place in an ovenproof dish, and add the remaining thyme, rosemary and coat outside with ½ tsp paprika plus a few grinds of salt and pepper, as desired.
• Preheat oven to 200 ℃, and cook at this heat for 10 minutes.  Then drop the temperature to 170 ℃, add a cup of red wine, and cook for a further 1 hour and 45 minutes.
• The lamb should be a nice golden brown. If it browns too quickly, cover with tin foil.
• Leave to rest for about 15 minutes, remove string and carve into thick slices.

Serve with:

• Baby roast potatoes and veg like cauliflower, broccoli or beans.