Rosemary Leg Of Lamb With Roasted Compote

• 12 brine-cured olives
• 7 bone-in leg of lamb
• 2 cans
• 1 onion (red)
• 75 ml extra-virgin olive oil
• 16 gr garlic (minced)
• 5 ml balsamic vinegar
• 4 gr salt
• 4 gr sugar
• 3 gr black pepper (freshly ground)