Preparation
Preheat the oven to 120°C (100°C fan, gas 1). Cut the lamb into four equal pieces. Wash the rosemary, shake dry and tie some to each piece of meat with kitchen string.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_1_M.jpg)
Thoroughly clean the mushrooms. Halve the large ones; leave small ones whole. Drain and dice the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_2_M.jpg)
Chop the olivess. Peel and finely dice the onion and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_3_M.jpg)
Fry the lamb in a non-stick pan with 1 tbsp oil, turning to brown on all sides. Season with salt and coarsely ground pink pepper. Place on the rack set over a roasting tin and cook for 10 minutes in the oven.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_4_M.jpg)
Saute the onions, garlic and chanterelles in a pan in the remaining oil for 5 minutes. Add the tomatoes and olives. Pour in the red wine and stock and season with salt and pepper. Simmer for a few minutes and seaosn to taste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_5_M.jpg)
Remove the lamb from the oven, cut off the string and carve into slices. Serve with the vegetables.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000342/000342_step_6_M.jpg)