Cut the leg of lamb with bone from the butcher into eight large pieces.
Season the pieces of meat with salt, season with pepper and brown all around with olive oil in a roasting pan.
Peel and quarter the shallots and garlic clove. Remove the juice from the canned tomatoes, remove the coarse stem and the seeds and chop them.
Then add tomatoes, shallots, garlic and olives to the roasted meat in the roaster form. Season with salt, thyme, rosemary and pepper and add Pinot Noir and clear soup.
All together then cover and steam for at least 1 hour.
Push the potatoes and cut them into large pieces. Quarter the lemons and put them together with the potatoes in a baking dish.
Salt, a little bit of pepper, rosemary and a lot of olive oil on top, mix well and bake for 25-half hours in the oven at 200 degrees until golden brown.
Serve the leg of lamb with the potatoes.