Name: Rosemary Leg of Lamb with Roasted Compote
Ingredients: 7 lb Bone-in leg of lamb, trimmed, at room, temperature; 2 tb Extra-virgin olive oil; 1 1/2 ts Fresh rosemary leaves, chopped; 1 tb Minced garlic; 1 1/2 ts Salt; 1 ts Freshly ground black pepper; 2 cn (14- 1/2oz) diced tomatoes in juice,, undrained; 1 md Red onion, quartered, thinly sliced; 3 tb Extra-virgin olive oil; 1 tb Minced garlic; 1/2 ts Freshly ground pepper; 12 Brine-cured olives (black, green or, combination), pitted, chopped (1/4 cup); 1 ts Sugar; 1 ts Balsamic vinegar; 1/2 ts Drained capers,, chopped

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Lamb, Main dishes	8	Servings

INGREDIENTS

7	lb	Bone-in leg of lamb, trimmed, at room, temperature
2	tb	Extra-virgin olive oil
1 1/2	ts	Fresh rosemary leaves, chopped
1	tb	Minced garlic
1 1/2	ts	Salt
1	ts	Freshly ground black pepper
2	cn	(14- 1/2oz) diced tomatoes in juice,, undrained
1	md	Red onion, quartered, thinly sliced
3	tb	Extra-virgin olive oil
1	tb	Minced garlic
1/2	ts	Freshly ground pepper
12		Brine-cured olives (black, green or, combination), pitted, chopped (1/4 cup)
1	ts	Sugar
1	ts	Balsamic vinegar
1/2	ts	Drained capers,, chopped

INSTRUCTIONS

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

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