Rosemary Leg Of Lamb With Roasted Compote Recipe

• 7 lb Bone-in leg of lamb, trimmed, at room, temperature
• 2 Tbsp. Extra-virgin extra virgin olive oil
• 1 1/2 tsp Fresh rosemary leaves, minced
• 1 Tbsp. Chopped garlic
• 1 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

Directions