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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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Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
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Leaning how to make delicious sauces is a great skill to have.
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5 tbsp lemon juice
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fresh parsley or dill
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Recipe - Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
INGREDIENTS:
●1/2 cup coarsely chopped prunes
●1/4 cup currants
●2 tablespoons creme de cassis liqueur
●1 1/2 tablespoons minced fresh rosemary
●1 1/2 tablespoons minced fresh thyme
●1/2 teaspoon ground coriander
●1 1/4 teaspoons salt
●1 teaspoon freshly ground black pepper
●1 (4 pound) boneless leg of lamb, rolled and tied
●1/2 cup chopped roasted and salted almonds
●2 tablespoons chopped fresh mint
●3 cloves garlic, cut into thirds
●2 tablespoons olive oil
●1/2 cup balsamic vinegar
●5 tablespoons butter
●3 tablespoons honey
●1/3 cup thinly sliced, stemmed Calimyrna figs
●5 teaspoons chopped fresh basil
●6 leaves mint
●6 leaves basil