Rosemary Leg of Lamb with Roasted Compote Recipe

Name: Rosemary Leg of Lamb with Roasted Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds leg of lamb trimmed, at room temperature; 2 tablespoons olive oil, extra-virgin; 1 1/2 teaspoons rosemary leaves fresh, chopped; 1 tablespoon garlic minced; 1 1/2 teaspoons salt; 1 teaspoon black pepper freshly ground; 2 cans tomatoes in juice, drained; 1 medium red onion quartered, thinly sliced; 3 tablespoons olive oil, extra-virgin; 1 tablespoon garlic minced; 1/2 teaspoon black pepper freshly ground; 12 each olives brine-cured, black, green, or combination, pitted, chopped; 1 teaspoon sugar; 1 teaspoon balsamic vinegar; 1/2 teaspoon capers drained, chopped

Servings: persons

7 pounds leg of lamb trimmed, at room temperature
2 tablespoons olive oil, extra-virgin
1 1/2 teaspoons rosemary leaves fresh, chopped
1 tablespoon garlic minced
1 1/2 teaspoons salt
1 teaspoon black pepper freshly ground
2 cans tomatoes in juice, drained
1 medium red onion quartered, thinly sliced
3 tablespoons olive oil, extra-virgin
1 tablespoon garlic minced
1/2 teaspoon black pepper freshly ground
12 each olives brine-cured, black, green, or combination, pitted, chopped
1 teaspoon sugar
1 teaspoon balsamic vinegar
1/2 teaspoon capers drained, chopped

1
LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450F.
2
Place lamb on rack in large roasting pan.
3
Combine oil, rosemary, garlic, salt and pepper; rub paste over lamb.
4
Roast on middle oven rack 15 minutes.
5
COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper; place on bottom oven rack.
6
Reduce temperature to 350F (180C).
7
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 145F on instant-read thermometer for medium-rare (shank end will be medium).
8
Transfer lamb to cutting board; tent loosely with foil; let stand 15 minutes; carve.
9
Into tomato mixture, stir remaining oil, the olives, sugar, vinegar and capers.
10
Serve with the lamb.

2563

kcal

Calories

186

Fat

Carbs

201

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 7 pounds leg of lamb trimmed, at room temperature, 2 tablespoons olive oil, extra-virgin, 1 1/2 teaspoons rosemary leaves fresh, chopped, 1 tablespoon garlic minced, and more.

Yes, Rosemary Leg of Lamb with Roasted Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Leg of Lamb with Roasted Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions