Easy Provençal Lamb
- 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied
- 1/2 cup Dijon mustard
- 3 tablespoons chopped garlic (9 cloves), divided
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 pounds ripe red tomatoes, cored and 1-inch-diced
- 1/2 cup good olive oil
- 1/2 cup good honey, divided
- 1 large Spanish onion, sliced
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Produce
- 3 tablespoons chopped garlic (9 cloves)
- Rosemary, fresh leaves (1 tablespoon)
- Rosemary, fresh (2 sprigs)
- Spanish onion, large (1)
- Thyme, fresh (4 sprigs)
- Meat
- (6- to 7-pound) bone-in leg of lamb, bone-in (1)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Dijon mustard (1/2 cup)
- Cooking & Baking
- Honey, good (1/2 cup)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, good (1/2 cup)
- Other
- 3 pounds ripe red tomatoes, cored and 1-inch-diced
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 28, 2010 (2 years ago).
6 people saved this recipe.
