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)
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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