Rosemary Leg of Lamb with Roasted Compote

Rosemary Leg of Lamb with Roasted Compote Ingredients

LAMB AND SEASONING	1 md Red onion, quartered, thinly
7 lb Bone-in leg of lamb,	3 tb Extra-virgin olive oil
2 tb Extra-virgin olive oil	1 tb Minced garlic
1 1/2 ts Fresh rosemary leaves,	1/2 ts Freshly ground pepper
1 tb Minced garlic	12 Brine-cured olives (black,
1 1/2 ts Salt	1 ts Sugar
1 ts Freshly ground black pepper	1 ts Balsamic vinegar
ROASTED TOMATO COMPOTE	1/2 ts Drained capers,, chopped
2 cn (14- 1/2oz) diced tomatoes

Instructions for Rosemary Leg of Lamb with Roasted 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, 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). 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: McCALLS MAGAZIINE -- APRIL 1997 Posted to MC-Recipe Digest V1 #653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997

Main Ingredient: LambCuisine: Uncategorized

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