• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Rosemary Leg of Lamb with Roasted Compote

  • Recipe Submitted by on

Category: Lamb/Sheep, Main Dish

 Ingredients List

  • -----------------------------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


2 cn (14- 1/2oz) diced tomatoes
-in juice,, undrained
1 md Red onion, quartered, thinly
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

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 1/2 hours or until internal
temperature of thickest part of lamb registers 145 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. Makes 8 servings.

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