Slow cooked lamb leg Mediterranean style in olive tomato sauce served with roasted potatoes garnished with freshly crushed pepper corns. The meat will just fall off the bone, no knife required! This dinner is easy and quick to prepare and will will cook while you work or chill.
Sear the meat with the onions on high heat until gold-brown on all sides.
Using the same pan as for the meat and onions, fry the sliced garlic until golden and deglaze with the red wine and add the thyme, salt pepper and sugar.
Let the wine, garlic mix simmer for a few minutes to allow the settings to dissolve from the bottom of the pan.
While searing the meat, fill the tomatoes into a roaster. Break down down the tomatoes using a cooking spoon or potato masher.
Add the carrots and olives to the crushed tomatoes.
Place the seared meat and roasted onions on top of the tomato vegetable mix and pour the red wine gravy over the meat and vegetables.
Roast the lamb for 2.5 hours in the preheated oven at 300° F with the lid closed.
After the 2.5 hours, increase the temperature to 400° F, remove the lid and roast for another 20 minutes. At this point, place the pan with the potatoes in the oven as well.
Roasted Potatoes
Peel the potatoes and cut into cubes.
Mix the potatoes in a bowl with the olive oil, salt and crushed peppercorns
Spread the cubes on a baking tray and place in the oven with the lamb when you increase the temperature to 400° F, bake for 20 minutes.
After removing the lamb, broil the wedges on high for 5-10 minutes until the potatoes are golden.