Rosemary Leg of Lamb with Roasted Compote
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Lamb and seasoning | |||
| 7 | pounds |
leg of lamb
trimmed, at room temperature |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 ½ | teaspoons |
rosemary leaves
fresh, chopped |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| Roasted tomato compote | |||
| 2 | cans |
tomatoes
in juice, drained |
*
|
| 1 | medium |
red onion
quartered, thinly sliced |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 12 | each |
olives
brine-cured, black, green, or combination, pitted, chopped |
*
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
balsamic vinegar
|
|
| ½ | teaspoon |
capers
drained, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Lamb and seasoning | |||
| 3.2 | kg |
leg of lamb
trimmed, at room temperature |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 7.5 | ml |
rosemary leaves
fresh, chopped |
|
| 15 | ml |
garlic
minced |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| Roasted tomato compote | |||
| 2 | cans |
tomatoes
in juice, drained |
*
|
| 1 | medium |
red onion
quartered, thinly sliced |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
garlic
minced |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 12 | each |
olives
brine-cured, black, green, or combination, pitted, chopped |
*
|
| 5 | ml |
sugar
|
|
| 5 | ml |
balsamic vinegar
|
|
| 2.5 | ml |
capers
drained, chopped |
*
|
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.
