Preparation
1. Preheat oven to 220C, fan 200C, gas 7. Splash the cherry tomatoes in a large roasting tin and stir in the chicken stock, red wine, dried thyme and onion relish for sweetness. Sit the lamb in the middle of the tray and rub all over with the oil. Season well and seal loosely with foil. Roast for 2½ hours.
2. Remove the foil from the lamb and spoon some of the sauce over the top of the lamb. Stir through the chickpeas for bulk, the peppers for colour and the olives for tang and return to the oven for 15-20 minutes.
3. Turn the oven off and add the spinach to the tray. Return to the oven for 5 minutes, until the spinach has wilted. Stir the spinach through the sauce and serve the lamb with green beans.
