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