| 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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