Braised Lamb with Potatoes and Olives

Finely chop the onion and thinly slice the garlic lengthwise. Chop the fresh thyme. Peel the potatoes and slice them into rounds 2.5 cm thick.

Coat the lamb fillet on all sides with a mixture of salt and ground black pepper.

Heat olive oil in a heavy skillet over medium heat. When the oil starts to sizzle, add garlic and sauté for about 1 minute. Remove the cooked garlic and set aside on a plate.

In the same pan, fry the lamb on both sides for about 4 minutes until golden brown. Transfer the meat to a plate.

Add finely chopped onion, bay leaf, and salt to the pan. Brown the onion for 10–12 minutes, stirring frequently. Pour in white wine, continue stirring, and bring to a boil. Remove from heat.

Spread half of the sliced potatoes on the bottom of a large baking dish. Add the wine and onion mixture, then layer garlic, thyme, and olives. Place the lamb on top and cover with the second layer of potatoes. Pour chicken broth over everything.

Bake in a preheated oven at 190 °C for approximately 90 minutes. Periodically check the doneness of the meat with a knife tip. If the top layer of potatoes starts to dry out, baste it with sauce from the baking dish.