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Ingredients:

2 lb boned leg of lamb, cut in cubes
1 cup pitted black olives
3/4 cup dry white wine
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 red chilli, chopped finely
Salt and pepper

Preparing:

Fry garlic, onion and chili in olive oil for 5 minutes.
Add the lamb meat and wine and cook for 5 more minutes.
Stir in the olives, season with salt and pepper and trasfer to a casserole.
Cook in a preheated oven (180ºC / 360ºF) for 1hour 20 minutes.

Ingredients:

600 g lamb
50 g black olives, pitted and halved
2/3 cup red wine
2/3 cup vegetable stock
6 canned anchovy fillets
4 garlic cloves
3 springs thyme, stalks removed
2 tbsp chopped parsley
1 tbsp oil
1 tbsp butter
1 tsp sugar

Preparing:

Cook the lamb with the oil and butter for 5 minutes.
Grind together the garlic, thyme and anchovies to make a smooth paste.

Add the red wine and vegetable stock to the lamb.
Stir in the garlic paste and sugar.
Bring to the boil, reduce the heat, cover and simmer for 40 minutes.
Stir the olives into the sauce and mix to combine.

Ingredients:

4 racks of lamb, each with 4 rib chops
3 tbsp finely chopped fresh rosemary
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 small onion chopped
Salt and pepper

Preparing:

Marinate the racks of lamb with the olive oil, balsamic vinegar, lemon juice, rosmary,onion, salt and pepper.
Cover with plastic wrap and refrigerate for 1 hour.

Preheat the grill.

Drain the racks, reserving the marinade.
Cook for 10 minutes on each side, brushing frecuently with the marinade.