🫙 From the Spice Rack
Rosemary Leg Of Lamb with Roasted Compote
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...
maineasy
Ingredients8 items
Ingredients
- 11/2 teaspoons fresh rosemary leaves -- chopped
- 1tablespoonminced garlic
- 11/2 teaspoons salt
- 1teaspoonfreshly ground black pepper
- 1medium red onion, quartered, thinly sliced
- 3tablespoons extra-virgin olive oil
- 1/2teaspoonfreshly ground pepper
- 12brine-cured olives (black, green or --
Directions
- 1
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
- 2
preheat oven to 450
- 3
Place lamb on rack in large roasting pan
- 4
Combine oil, rosemary, garlic, salt and pepper
- 5
rub paste over lamb
- 6
Roast on middle oven rack 15 minutes
- 7
COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper
- 8
place on bottom oven rack