*  Exported from  MasterCook  *
 
                 ROSEMARY LEG OF LAMB WITH ROASTED COMPOTE
 
 Recipe By     : McCALL'S MAGAZIINE -- APRIL 1997
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Lamb                             Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         LAMB AND SEASONING:
    7      pounds        bone-in leg of lamb, trimmed, at room --
 temperature
    2      tablespoons   extra-virgin olive oil
    1 1/2  teaspoons     fresh rosemary leaves -- chopped
    1      tablespoon    minced garlic
    1 1/2  teaspoons     salt
    1      teaspoon      freshly ground black pepper
                         ROASTED TOMATO COMPOTE:
    2      cans          (14- 1/2oz) diced tomatoes in juice, -- undrained
    1      medium        red onion, quartered, thinly sliced
    3      tablespoons   extra-virgin olive oil
    1      tablespoon    minced garlic
      1/2  teaspoon      freshly ground pepper
   12                    brine-cured olives (black, green or --
 combination), pitted
                         --chopped (1/4 cup)
    1      teaspoon      sugar
    1      teaspoon      balsamic vinegar
      1/2  teaspoon      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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