Rosemary Leg Of Lamb With Roasted Compote

* Exported from MasterCook *

ROSEMARY LEG OF LAMB WITH ROASTED COMPOTE

Recipe By : McCALL'S MAGAZIINE -- APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Lamb Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.


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