-
1
Roll up and tie the roast with twine.
-
2
Make about six small incisions with a sharp knife in the lamb, then insert half the garlic slivers way into the meat.
-
3
Season the skin liberally with salt and pepper.
-
4
Heat the olive oil in a Dutch oven.
-
5
Brown the lamb on all sides, then remove and set aside.
-
6
Saute the onions, carrot, and remaining garlic in the Dutch oven until the onions are lightly golden.
-
7
Add the tomato paste, the tomatoes, and the broth.
-
8
Bring to a gentle simmer.
-
9
Put the lamb gently back in the pot, with the thyme or herbes de Provence.
-
10
If the broth does not almost cover the lamb, add a little water.
-
11
Cover with a lid, and cook very gently for about 2 hours, turning the lamb after 40 minutes.
-
12
After 2 hours, add the olives, and continue simmering slowly for another 20 minutes, or until tender when pierced with a fork.
-
13
Remove the lamb, and transfer to a platter.
-
14
Discard the thyme sprigs, and return the liquid in the pot to a boil, scraping up any browned bits from the pan bottom.
-
15
Reduce to a sauce consistency, strain and press, reserving the juice, and adjust the seasonings.
-
16
Skim off the fat, and pour the sauce into a small bowl.
-
17
Carve the lamb, and serve surrounded with the olives and vegetables.
