Easy Provençal Lamb | Saveur

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 and 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