Rosemary Leg Of Lamb With Roasted Compote

Recipe: Rosemary Leg Of Lamb With Roasted Compote

Ingredients :

  • LAMB AND SEASONING: 7 pounds bone-in leg of lamb, trimmed, at room — temperature 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fresh rosemary leaves — chopped
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ROASTED TOMATO COMPOTE: 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
  • 1/2 teaspoon freshly ground pepper
  • 12 brine-cured olives (black, green or — combination), pitted –chopped (1/4 cup) 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon drained capers, — chopped

Instructions :

  1. 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.
  2. 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.
  3. Reduce temperature to 350. Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1 1/2 hours or until internal temperature of thickest part of lamb registers 145 on instant-read thermometer for medium-rare (shank end will be medium).
  4. 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.

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)