Pot-Roasted leg of lamb with black olivesGigot en Cocotte Aux Olives Noires INGREDIENTS SERVES 8 4 tablespoons olive oil 2.7 kg/6-pound leg of lamb, pelvic bone removed, shank bone sawed at the heel, and superficial fat removed Salt and freshly ground pepper 1 large sweet onion, coarsely chopped 2 heads fresh, crisp garlic, cloves separated, lightly crushed, and peeled 2 tomatoes, peeled, seeded, and quartered Large branch of fresh thyme, or several sprigs, tied together 250 ml/1 cup dry white wine (Chateau Peyrassol Croix Mediterranee Blanc) 150 g/5 ounces Provençal black olives, 2 salt anchovies, rinsed, filleted, and cut up, or 4 fillets PREPARATION In a large heavy oval pot, warm the olive oil over medium-low heat. Season the leg of lamb with salt and pepper and colour it lightly on all sides, turning it regularly over a period of about 30 minutes. Add the chopped onion and stir it regularly with a wooden spoon, scraping the bottom of the pot and turning the leg a couple of times, until the onion begins to turn golden. Add the garlic, tomatoes, thyme, and 2 or 3 tablespoons white wine, cover the pot, and cook over low to very low heat for about 2 hours. Survey the cooking carefully, adding small quantities of white wine every 15 minutes or so and turning the leg from time to time. After an hour’s cooking, add the black olives. A few minutes before removing the pot from the heat, add the anchovies so that they melt into the sauce. Discard the thyme. WINE PAIRINGMontezargues Tavel 2024 Chateau Font Vive Bandol Rouge 2022 Clos Cibonne Cru Classe Tibouren Tradition Rose 2023