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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