7 lb Bone-in leg of lamb; trimmed
- tied
1/2 c Dijon mustard
3 tb Chopped garlic; divided
1 tb Chopped fresh rosemary
- leaves
1 tb Balsamic vinegar
Salt & fresh ground pepper
3 lb Ripe red tomatoes; cored, 1"
- dice
1/2 c Good olive oil
1/2 c Good honey; divided *
1 lg 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°F/232°C.
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 teaspoon 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, 1/4 cup of the honey, the
onion, the remaining 1 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. Drizzle the lamb with the remaining
1/4 cup of 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.
Yield: Makes 8
by Ina Garten; Barefoot Contessa How Easy Is That?
Fabulous Recipes and Easy Tips
Epicurious | October 2010
Format by Dave Drum; May 06, 2016
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
