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1
Heat oil in small skillet, add onion, garlic and peppers, and saute until vegetables are tender.
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2
Stir in olives, teaspoon of thyme, the fennel, parsley and bread crumbs.
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3
Season to taste with salt and pepper.
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4
Preheat oven to 350 degrees.
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5
Trim as much fat as possible from lamb and spread herb-andbread-crumb mixture over inside of meat.
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6
Roll meat into neat cylinder and tie at inch intervals with butcher string.
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7
Also make one tie length of roast so it will hold its shape.
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8
(You may also prepare herb mixture in advance and give it to butcher to spread on meat before it is tied for you).
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9
Place lamb in pan and roast until internal temperature of 120 degrees is registered on meat thermometer inserted in middle, or about 20 minutes a pound for total roasting time of 1 hour 10 minutes.
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10
Lamb will be medium-rare; increase or decrease cooking time according to individual taste.
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11
Remove lamb from oven and set on carving board or platter to rest for 10 minutes.
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12
Drain fat from roasting pan.
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13
Add wine, stock and tomatoes to pan and cook over medium heat, scraping particles from bottom of pan, until sauce is slightly reduced.
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14
Season to taste with salt and pepper and add remaining 1/2 teaspoon of thyme.
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15
Carve roast and arrange slices on warmed serving platter and cover to keep warm.
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16
Pour any juices from carving board into sauce.
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17
Reheat sauce to simmering and, over low heat, add soft butter, whisking it in bit by bit, until sauce is somewhat thickened, glossy and very smooth.
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18
Do not allow sauce to come to boil.
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19
Pour a little sauce over sliced meat and serve rest alongside.
