Slow Cooked Lamb with a Roasted Tomato and Olive Sauce

Trim all the fat off the loin chops  Picture  . Season with salt and pepper on both sides, and dip in flour. Put a little olive oil in a frying pan and quickly brown the chops on both sides. Transfer to an ovenproof dish.

Peel and slice the garlic and add to the chops along with some fresh thyme. Pour over red wine until the the chops are two thirds covered. Put in the oven covered at 350°F/180°C/Reg4 and cook for around an hour and 45 minutes turning the chops half way through.

Then uncover the chops and finish off at 400°F/200°C/Reg6  Picture  . The lamb should be tender and almost falling off the bones.

Prepare the potatoes cooked in butter  Recipe  .

Meanwhile peel and split the shallots and add along with the tomatoes to an ovenproof dish and coat with some olive oil. Cook in an oven at 400°F/200°C/Reg6 for half an hour or so stirring from time to time  Picture  .

Take out the tomatoes, if the shallots are not soft cook them for another ten minutes or so. Put the tomatoes and shallots through a mouli legume or very quickly blend in a food mixer.

Remove the stones from the olives and chop into quarters. Add the olives to the tomatoes and season with salt to taste  Picture  .

Serve the chops with a little sauce poured over with the potatoes on hot serving places  Picture  .