Rosemary Leg of Lamb with Roasted Compote

Directions

LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450F.

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℉ (180℃). Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1½ hours or until internal temperature of thickest part of lamb registers 145F 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.