For those who love lamb this is a nice, easy way to cook your dinner with the meat and veggies – all in one.  Here we go.

 

• 1 leg of Lamb (5 -6 lbs)
• 8 garlic cloves, peeled and halved
• sea salt and pepper
• 1/4 cup extra virgin olive oil
• 1 1/2 cups Chardonnay wine
• 4 cups chicken stock
•  sprigs of rosemary
• 1  1/2 lbs baby new potatoes, halved
• 1 cup oil-cured black olives
• 1/2 cup green olives

Preheat oven to 300 degrees. Make 8 slits in the lamb and insert garlic in each one. Season with salt and pepper.

Heat the olive oil in a large roast pan or dutch oven until it begins to simmer. Sear the lamb on both sides until golden – about 5 minutes. Remove from the pan.

Add the wine and return the pan to heat and simmer for about a minute. Add the stock, remaining garlic, rosemary and bring to a boil. Add the lamb back in and cover with a lid. Braise in the oven for 4 hours.

Now add the potatoes and olives and continue braising until the lamb and potatoes are tender (35-40 minutes).

Transfer the lamb to a platter and with a slotted spoon, remove the potatoes and olives. Strain the pan juices and skim the fat from the top. Return to the pan and simmer for about 6 -7 minutes, until reduced by half. Spoon the sauce over the lamb and serve.

Add a salad and you really have a dinner fit for a king.