| | LAMB AND SEASONING |
| 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 |
| | ROASTED TOMATO COMPOTE |
| 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 |
