Leg Of Lamb With Olive And Tomato Crust

• 4 pounds leg of lamb
• 1 ounce butter melted
• 1 pound potatoes peeled and cut into pieces
• 2 ounces green olives pitted black and, coarsely chopped
• 3 cloves garlic peeled and pressed
• 4 tablespoons olive oil
• 1 bay leaf
• 1 stalk rosemary chopped
• 1 stalk thyme chopped
• 1 stalk basil chopped
• 6 medium tomatoes seeded and cubed
• 1/2 cup white wine
• 1 cup water
• 1 onion peeled and cubed
• 1 yellow bell pepper each green and, seeded and chopped
• 2 red bell peppers seeded and chopped
• 2 zucchini sliced
• 1 pinch cayenne pepper
• fresh herbs for garnish

1. Preheat the oven to 400u0b0F. Season the leg of lamb, put it in a roasting pan and drizzle it with hot butter. Roast it for about 2 1/4 hours. Distribute the potatoes around the lamb 30 minutes before the end of cooking. Turn them regularly while cooking.
2. Mix the chopped olives with 2 cloves of garlic, 2 tbsp of olive oil, half the chopped herbs and the diced tomatoes. Fifteen minutes before the end of roasting the lamb, pour the white wine and 1 cup of water into the roasting pan and spread the olive mixture on the roast.
3. Heat the remaining olive oil in a frying pan and fry the rest of the garlic and the onion. Add the peppers, zucchini and tomatoes and fry them for about 10 minutes. Pour in the white wine, add the remaining chopped herbs and bring to a boil. Season to taste and add the cayenne pepper. Serve the lamb, potatoes and vegetables garnished with fresh herbs.

lamb, butter, potatoes, green olives, garlic, olive oil, bay leaf, rosemary, thyme, basil, tomatoes, white wine, water, onion, yellow bell pepper, red bell peppers, zucchini, cayenne pepper, fresh herbs

Taken from www.yummly.com/recipe/Leg-of-Lamb-with-Olive-and-Tomato-Crust-1410546 (may not work)