Rosemary Leg of Lamb with Roasted Compote

Yield: 8 Servings
Categories: Main Dishes, Lamb
LAMB AND SEASONING
7lbBone-in leg of lamb, trimmed, at room, temperature
2tbExtra-virgin olive oil
1 1/2tsFresh rosemary leaves, chopped
1tbMinced garlic
1 1/2tsSalt
1tsFreshly ground black pepper
ROASTED TOMATO COMPOTE
2cn(14- 1/2oz) diced tomatoes in juice,, undrained
1mdRed onion, quartered, thinly sliced
3tbExtra-virgin olive oil
1tbMinced garlic
1/2tsFreshly ground pepper
12Brine-cured olives (black, green or, combination), pitted, chopped (1/4 cup)
1tsSugar
1tsBalsamic vinegar
1/2tsDrained capers,, chopped
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