Spicy Roast Lamb

1/2 rolled lamb shoulder
1 onion, chopped
2 cloves garlic, minced
1 chilli, deseeded and minced
1 can chopped tomatoes
250ml white wine
1 tsp thyme
2 bay leaves
2 tbsp vegetable oil
Salt and pepper

Put the lamb in a heatproof dish and bake for 20 minutes at 220 degree centigrade. Meanwhile, heat the oil in a frying pan and cook the onions and garlic until softened, add the chilli and continue to cook. Add the thyme, bay leaf and wine. Bring to the boil and add the tomatoes. Season with salt and pepper. Pour over the lamb and tightly cover with foil. Bake for 2 hours at 160 degrees centigrade.