Rosemary Leg Of Lamb With Roasted Compote

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

INGREDIENTS

7	lb	Bone-in leg of lamb
		trimmed at room
		temperature
2	T	Extra-virgin olive oil
1 1/2	t	Fresh rosemary leaves
		chopped
1	T	Minced garlic
1 1/2	t	Salt
1	t	Freshly ground black pepper
2		14- 1/2oz diced tomatoes
		in juice undrained
1		Red onion, quartered thinly
		sliced
3	T	Extra-virgin olive oil
1	T	Minced garlic
1/2	t	Freshly ground pepper
12		Brine-cured olives, black
		green or combination
		pitted chopped 1/4 cup
1	t	Sugar
1	t	Balsamic vinegar
1/2	t	Drained capers, chopped
350		st lamb and tomato mixture, roasting lamb pan and stirring

INSTRUCTIONS

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
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 825 Calories From Fat: 486 Total Fat: 53.9g Cholesterol: 265.9mg Sodium: 824.8mg Potassium: 1233.4mg Carbohydrates: 5.5g Fiber: 1.7g Sugar: 2.1g Protein: 75.5g