Rosemary leg of lamb with roasted compote

8 Servings

Ingredients

Quantity Ingredient
7 pounds Bone-in leg of lamb, trimmed, at room, temperature
2 tablespoons Extra-virgin olive oil
1½ teaspoon Fresh rosemary leaves, chopped
1 tablespoon Minced garlic
1½ teaspoon Salt
1 teaspoon Freshly ground black pepper
2 cans (14- 1/2oz) diced tomatoes in juice,, undrained
1 medium Red onion, quartered, thinly sliced
3 tablespoons Extra-virgin olive oil
1 tablespoon Minced garlic
½ teaspoon Freshly ground pepper
12 Brine-cured olives (black, green or, combination), pitted, chopped (1/4 cup)
1 teaspoon Sugar
1 teaspoon Balsamic vinegar
½ teaspoon Drained capers,, chopped

Directions

LAMB AND SEASONING

ROASTED TOMATO COMPOTE

LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450. Place lamb on rack in large roasting pan. Combine oil, rosemary, garlic, salt and pepper; rub paste over lamb. Roast on middle oven rack 15 minutes. COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper; place on bottom oven rack. Reduce temperature to 350. Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1½ hours or until internal temperature of thickest part of lamb registers 145 on instant-read thermometer for medium-rare (shank end will be medium). Transfer lamb to cutting board; tent loosely with foil; let stand 15 minutes; carve. Into tomato mixture, stir remaining oil, the olives, sugar, vinegar and capers.

Serve with the lamb. Makes 8 servings.

Recipe by: McCALL'S MAGAZIINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #653 by essie49@... (Ethel R Snyder) on Jun 30, 1997

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