Recipe for Rosemary Leg of Lamb with Roasted Compote 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
LAMB AND SEASONING ----------------
7 lb Bone-in leg of lamb, trimmed, at room, temperature
2 tbl Extra-virgin olive oil
1/2 tsp Fresh rosemary leaves, chopped
1 tbl Minced garlic
1/2 tsp Salt
1 tsp Freshly ground black pepper
----------------- ROASTED TOMATO COMPOTE ----------------
2 can (14- 1/2oz) diced tomatoes in juice,, undrained
1 med Red onion, quartered, thinly sliced
3 tbl Extra-virgin olive oil
1 tbl Minced garlic
1/2 tsp Freshly ground pepper
12 x Brine-cured olives (black, green or, combination), pitted, chopped (1/4 cup)
1 tsp Sugar
1 tsp Balsamic vinegar
Instructions:
Instructions: 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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