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1
Pre-heat oven to 325.
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2
In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
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3
Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
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4
Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
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5
Brown the leg all over.
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6
Lift the meat and place the three large sprigs of rosemary beneath it.
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7
Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
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8
Cover with foil and cook for 17 minutes per lb (medium rare).
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9
Remove meat from pan, cover with foil and let rest for 15 minutes.
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10
While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
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11
Place the sauce made with the lamb in a large pot over medium heat.
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12
A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
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13
Drain the pasta and add to the sauce.
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14
Toss well, grate in some parmesan cheese and simmer for a minute or two.
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15
Place the pasta and sauce in a pretty family style serving platter.
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16
Add 2 tbs of olive oil and toss.
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17
Thinly slice the lamb and place on top of the pasta.
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18
Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
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19
Enjoy!
