Easy Provençal Lamb | Saveur
All you do is put a leg of lamb in a roasting pan with lots of cut-up tomatoes, onions, garlic, rosemary—and then pour honey over it to caramelize the lamb and tomatoes while they roast.
Ingredients
- 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and tied
- <sup>1</sup>⁄<sub>2</sub> cup Dijon mustard
- 3 tbsp. chopped garlic (9 cloves), divided
- 1 tbsp. chopped fresh rosemary leaves
- 1 tbsp. balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 lb. ripe red tomatoes, cored and 1-inch-diced
- <sup>1</sup>⁄<sub>2</sub> cup good olive oil
- <sup>1</sup>⁄<sub>2</sub> cup good honey (see note), divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
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