Easy Provençal Lamb

Ingredients for Easy Provençal Lamb

• 1 (6- to 7-pound) bone-in leg of lamb, trimmed and tied

• 80g 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

• 1.4kg ripe red tomatoes, cored and 1-inch diced

• 120ml good olive oil

• 120ml good honey , divided

• 1 large Spanish onion, sliced

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• Note: You'll want to use a liquid—rather than a solid—honey for this recipe so it can be drizzled on the lamb.

Preheat the oven to 450 degrees.

Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoons of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.

Place the tomatoes, olive oil, 60ml the honey, the onion, the remaining 1 tablespoon 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. Drizzle the lamb with the remaining 60ml honey.

Roast for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.