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.

No additional tips available.

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

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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.

Rosemary Leg of Lamb with Roasted Compote

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