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Receta Rosemary Leg Of Lamb With Roasted Compote
by Global Cookbook

Rosemary Leg Of Lamb With Roasted Compote
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Ingredientes

  • 7 lb Bone-in leg of lamb, trimmed, at room, temperature
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1 1/2 tsp Fresh rosemary leaves, minced
  • 1 Tbsp. Chopped garlic
  • 1 1/2 tsp Salt
  • 1 tsp Freshly grnd black pepper
  • 2 can (14- 1/2oz) diced tomatoes in juice,, undrained
  • 1 med Red onion, quartered, thinly sliced
  • 3 Tbsp. Extra-virgin extra virgin olive oil
  • 1 Tbsp. Chopped garlic
  • 1/2 tsp Freshly grnd pepper
  • 12 x Brine-cured olives (black, green or possibly, combination), pitted, minced (1/4 c.)
  • 1 tsp Sugar
  • 1 tsp Balsamic vinegar
  • 1/2 tsp Liquid removed capers,, minced

Direcciones

  1. 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 min. COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 Tbsp. if the oil, the garlic, and pepper; place on bottom oven rack. Reduce temperature to 350. Roast lamb and tomato mix, roasting lamb pan and stirring tomatoes once, 1 1/2 hrs or possibly till 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 min; carve. Into tomato mix, stir remaining oil, the olives, sugar, vinegar and capers.
  2. Serve with the lamb.
  3. Makes 8 servings.