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Ingredientes
- 7 lb Bone-in leg of lamb, trimmed, at room, temperature
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1Â 1/2 tsp Fresh rosemary leaves, minced
- 1 Tbsp. Chopped garlic
- 1Â 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
- 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.
- Serve with the lamb.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 91 | |
| Calories from Fat 75 | 82% |
| Total Fat 8.54g | 11% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 479mg | 20% |
| Potassium 81mg | 2% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.02g | 1% |
| Protein 0.5g | 1% |
