Roast leg of lamb with black olives

Serves: 6

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• 3 tablespoon(s) olive oil
• 2.7 kilogram(s) leg of lamb
• 300 gram(s) shallots, peeled and halved
• 2 tablespoon(s) brandy
• 10  garlic cloves (1 head), peeled
• 1  beefsteak tomato, skinned, seeded and cut into strips
• 150 ml red wine
• sea salt, black pepper
• 180 gram(s) black olives, rinsed and pitted

Method

1. Preheat the oven to 170°C/gas mark 3. Heat the olive oil in a large cast-iron oval casserole over a medium-high heat, brown the lamb on all sides and remove. Add the shallots and cook for a few minutes, stirring frequently, until they begin to caramelise.
2. Return the lamb to the pan fat-side-down, heat the brandy in a ladle and ignite (proximity to a gas flame will do this, or use a match), then pour it over the lamb. Do this a tablespoon at a time if you're unsure of flambéeing. Add the garlic, tomato, half the red wine and the seasoning, cover and cook in the oven for an hour, turning halfway through.
3. Add the remaining red wine and the olives and return to the oven for one hour. Remove and rest uncovered for 15 minutes. Skim off the surface fat from the olives and juices, discard the thyme and serve with the lamb. Recipe by Annie Bell

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