Garlicky, Tomato-y Roast Provencal Lamb

Serves : 8
 

Ingredients:

  • 1 (6-7 pound) bone-in leg of lamb, trimmed and tied
  • 1/2 cup Dijon mustard
  • 3 tablespoons (9 cloves), minced garlic, divided
  • 1 tablespoon minced rosemary leaves
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground pepper
  • 3 pounds ripe red tomatoes, cored and diced
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup honey, divided
  • 1 large onion, sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

Preheat oven to 450 degrees.

Place the leg of lamb in a large roasting pan, fat side up. Mix the mustard, 1 tablespoon garlic, minced rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper together in small bowl until combined. Set mustard mixture aside.

Place the tomatoes, olive oil, 1/4 cup honey, the sliced onion, remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Spread the mustard mixture on the lamb, and then drizzle the lamb with the remaining 1/4 cup of honey.

Roast lamb for 20 minutes at 450 degress, then reduce heat to 350 degrees. Roast for another 1 to 1 1/4 hours or until the meat thermometer registers 130 degrees for medium-rare. Place the lamb ona cutting board and let rest, covered with aluminum foil, for 15 minutes. Discard the herb stems and return the tomato mixture to the oven to keep warm.

Serve the lamb sliced and with the tomatoes and pan juices.