Roast Leg of Lamb with Garlic and Olives recipe

Ingredients

• 3 tablespoons (1 1/2 fl oz/45ml) extra-virgin olive oil
• 1 whole leg of lamb, 51/2 to 6 pounds (2.5 to 2.7kg), bone-in
• Salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 1 cup (8 oz/240g) peeled, seeded, and chopped tomatoes, fresh or canned
• 24 garlic cloves, peeled and crushed
• 5 sprigs of fresh thyme
• 1 cup (6 oz/180g) imported black olives, such as Niçoise or kalamata