Easy Provençal Lamb
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Roasting pan
- Food processor
- Oven
- Paper towel
- Mixing bowl
- Measuring cup
- Measuring spoon
- Instant-read thermometer
- Cutting board
- Aluminum foil
- Serving platter
- Chef's knife
- Spoon
- Tongs
- Butcher's twine
Ingredients
- 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and tied
- 1⁄2 cup Dijon mustard
- 3 tbsp. chopped garlic (9 cloves), divided
- 1 tbsp. chopped fresh rosemary leaves
- 1 tbsp. balsamic vinegar
- Kosher salt
- freshly ground black pepper
- 3 lb. ripe red tomatoes, cored and 1-inch-diced
- 1⁄2 cup good olive oil
- 1⁄2 cup good honey (see note), divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
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