Dried Tomatoes and Lamb

Ingredients:
4 tbsp olive oil
2 cloves garlic
Rosemary
3 thick slices of lamb
6 peeled potatoes, cut into wedges
100 g dried tomatoes, soaked for 30 minutes, cut into pieces
150 g black olives

Direction:
Heat the oil, garlic cloves and rosemary in a cast-iron pot at 200 - 225 C for approximately five minutes. Score the edge of the lamb slices and fold into the pan together with the potato wedges. Roast for approximately 15 minutes. Add the dried tomatoes, and cook for a further 15 minutes. Mix in the olives five minutes before serving.