Roast lamb with tomato and potatoes

Pierce lamb 12 times with a sharp knife; press 1 slice of garlic and 1 piece of thyme into each cut. Reserve remaining garlic and thyme. Rub salt and pepper all over lamb.

Preheat the oven to moderate (180C/160C fan-forced). Heat half the oil in a large flameproof baking dish; add lamb, cook until browned all over, remove from dish.

Heat remaining oil in same dish; cook onion, reserved garlic and thyme until soft but not coloured. Add tomatoes; cook, stirring, until softened. Add bay leaves, brandy and wine; bring to the boil.

Return leg of lamb to the dish and bake in a moderate oven for 30 minutes. Add potatoes to the same dish and bake for a further 1 hour and 10 minutes or until lamb is done as desired and potatoes are tender. Spoon pan juices over the lamb occasionally during cooking.

Remove lamb from dish and cover with foil; stand for 15 minutes.

Meanwhile, strain the cooking juices into a medium saucepan; reserve the tomato mixture and cover to keep warm. Skim fat from the top of the juices in saucepan. Add the chicken stock to the saucepan; bring to the boil and boil, uncovered, for 5 minutes or until reduced to 1½ cups (375ml).

Serve the lamb with potatoes, tomato mixture and sauce.

Not suitable to freeze. Not suitable to microwave.

Photography by Brett Stevens.