Recipe - Rosemary Leg Of Lamb With Roasted Compote

LAMB AND SEASONING
7 pound Bonein leg of lamb,
trimmed, at room,
temperature
2 tablespoon Extravirgin olive oil
1 One half teaspoon Fresh rosemary leaves,
chopped
1 tablespoon Minced garlic
1 One half teaspoon Salt
1 teaspoon Freshly ground black pepper

ROASTED TOMATO COMPOTE
2 cn (14 1/2oz) minced tomatoes
in juice,, undrained
1 md Red onion, quartered, thinly
cut or sliced up
3 tablespoon Extravirgin olive oil
1 tablespoon Minced garlic
One half teaspoon Freshly ground pepper
12 Brinecured olives (black,
green or, combination),
pitted, chopped (One fourth cup)
1 teaspoon Sugar
1 teaspoon Balsamic vinegar
One half 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 One half hours or until internal
temperature of thickest part of lamb registers 145 on instantread
thermometer for mediumrare (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 MCRecipe Digest V1
#653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997