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How To make 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 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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What Side Dishes Go With Leg of Lamb? : Delicious Recipes
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Leg of lamb tastes really great when paired up with one of a few equally great side dishes. Find out about what side dishes go with leg of lamb with help from a member of the Craft Guild of Chefs from London in this free video clip.
Expert: Phil Crispo
Filmmaker: Phil Crispo
Series Description: You don't have to have years of experience as a chef to cook great tasting recipes in your own kitchen. Learn about bringing delicious recipes into your own home with help from a member of the Craft Guild of Chefs from London in this free video series.
Weekend Specials - 3 - Leg Of Lamb With Goat's Cheese And Mint By Gordon Ramsay
For The Lamb:
2 3/4 kg legs of lamb (boned and butterflied)
1 large handful fresh mint (leaves only)
1 firm goat's cheese (half frozen)
6 garlic cloves
3 sprigs fresh rosemary (large and woody)
For The Carrots:
2 spring fresh rosemary
1 small handful fresh thyme
1 garlic glove
500 g medium carrots
1 knob butter
For The Mint And Lemon Vinaigrette:
6 tbsp olive oil
1 handful fresh mint (leaves only)
1 lemon (zest and juice)
You Will Also Need:
Olive oil
salt and freshly ground black pepper
Difficulty: Intermediate
Time: 2 hour 30 minutes
LAMB RACK WITH TOMATO COMPOTE HD
Description
Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay
This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word
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Lamb Provençal
Chef Nate is back at it again with some delicious features this week! This week’s Friday Feature: Lamb Provençal
Other weekly features include:
•Snapper Civiche
•Fig + Prosciutto Flatbread
•Crab Cake Benedict
•Flan with Macerated Berry Compote
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